Drizzle this divine Sherry Vinaigrette over McEwen and Sons Grits with Poached Eggs and Country Ham.
4 fresh thyme sprigs
1/2 shallot (finely minced)
1 pinch kosher salt
1 pinch freshly ground black pepper
2 tablespoons sherry vinegar
6 tablespoons extra virgin olive oil
How to Make It
For Sherry Vinaigrette, he places the leaves from 4 fresh thyme sprigs in a bowl, and adds 1/2 shallot (finely minced), a good pinch of kosher salt, a good pinch of freshly ground black pepper, and 2 tablespoons sherry vinegar. He lets the mixture macerate (soak) for 10 minutes, and then whisks in 6 tablespoons extra virgin olive oil.
Frank Stitt, Chef & Owner, Highlands Bar and Grill, Bottega, and Chez Fonfon, Birmingham, Alabama, Glorious Grits – America's Favorite Comfort Food
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