Sherry-Herb Vinaigrette

recipe
Use this lively dressing on any variety of fresh greens, and serve with artisan cheeses.

Yield:

Makes 1 cup

Recipe from


Ingredients

1/4 cup sherry vinegar
2 tablespoons white wine vinegar
1 tablespoon chopped shallot
1 tablespoon chopped fresh thyme
1 tablespoon chopped fresh marjoram
1 tablespoon chopped fresh basil
1 tablespoon chopped fresh chives
2 teaspoons Dijon mustard
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
3/4 cup extra-virgin olive oil

Preparation

Combine sherry vinegar and next 9 ingredients in a blender or food processor; blend 1 minute or until pureed. With blender running, slowly pour in olive oil in a steady stream. Process 30 seconds or until emulsified. Cover and chill; whisk before serving.

Note:

June 2005
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