We were impressed by how well the Sherry went with our deliciously complex garden salad a couple weeks ago and so we were curious to see how well it would work in a vinaigrette. We mixed it up with just a touch of vinegar for tang and body, and with some rich and smooth olive oil.
The result? Fantastic! The rich, olive-y mineral taste of the Sherry brought out the natural complexity of the mixed greens. They were bitter, tender, sweet, and crispy, and the Sherry highlighted it all.
Do you ever use Sherry in your salad dressings?
1/4 cup Sherry
1 tablespoon balsamic vinegar
1/2 cup good quality olive oil (we use Laudemio)
1/4 teaspoon sugar
Fresh cracked black pepper
Salt to taste
Whisk until emulsified, taste and season.
(Images: Faith Hopler)