Shallot Sherry Vinaigrette
From Via Carota's Green Salad. This makes a lot of dressing, so keep it around for insta-salads all week.
Ingredients
- 1 large shallot, minced
- 3 tablespoons aged sherry vinegar, plus additional, as needed
- 1 tablespoon warm water
- 1 cup extra-virgin olive oil
- 1 ½ teaspoons Dijon mustard
- 1 ½ teaspoons whole-grain mustard
- 1 ½ teaspoons honey
- 2 sprigs thyme, washed and stripped
- 1 large clove garlic, finely grated
- Salt and freshly ground black pepper
Directions
- Place the shallot in a fine-mesh strainer, and quickly rinse with cold water.
- Allow to drain, then place in a medium bowl, and add vinegar and warm water.
- Allow to sit for 2 minutes, then whisk in oil, mustards, honey, thyme, garlic and a large pinch of salt.
- Taste, and adjust salt and vinegar as needed.
Notes
- I like my dressings on the biting side, so I upped the amount of vinegar.
Source: NYT Cooking