This zippy, crisp vinaigrette, based on a traditional French style of cooking, replaces common wine vinegar with musky sherry vinegar and lemon. This flavourful dressing holds up against a hearty meal salad. Think leafy salad greens, like Boston or little gem, salty bacon and satiating carbs, like roasted new potatoes.
Sherry Dijon Vinaigrette
A crisp, zippy salad dressing starring musky sherry vinegar, Dijon mustard and lemon.
Ingredients
- 2 tbsp finely minced shallot about 1
- 1 clove garlic minced
- 2 tbsp sherry vinegar
- 1 tbsp fresh lemon juice
- 1 tbsp Dijon mustard
- ½ cup olive oil or ¼ cup each olive oil and walnut oil
- ½ tsp kosher salt
- ¼ tsp freshly ground black pepper
Instructions
- In small bowl, whisk together shallot, garlic, vinegar, lemon juice and Dijon mustard. Slowly whisk in olive oil, in a steady stream. Season with salt and pepper.
Notes
Refrigerate for up to 1 week. Bring to room temperature before using to allow the oil to melt. Here, we use olive oil, but it’s also beautiful made with a combination of olive oil and walnut oil or hazelnut oil.
