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Honey-Mustard Sherry Vinaigrette

Scott Phillips

Yield: Yields about 1/4 cup dressing, enough to dress a salad for four people; recipe may be doubled

This subtly sweet vinaigrette is terrific with any combination of salad greens and vegetables, but I especially like it on a very simple salad of Boston lettuce and toasted sliced almonds.


  • 4 tsp. sherry vinegar; more to taste
  • 1 tsp. honey
  • 1/2 tsp. Dijon mustard
  • 1/4 tsp. finely chopped fresh thyme (optional)
  • 1/8 tsp. kosher salt
  • Pinch freshly ground black pepper
  • 3 Tbs. extra-virgin olive oil

Nutritional Information

  • Nutritional Sample Size based on four servings
  • Calories (kcal) : 100
  • Fat Calories (kcal): 90
  • Fat (g): 10
  • Saturated Fat (g): 1.5
  • Polyunsaturated Fat (g): 1
  • Monounsaturated Fat (g): 7
  • Cholesterol (mg): 0
  • Sodium (mg): 50
  • Carbohydrates (g): 2
  • Fiber (g): 0
  • Protein (g): 0


  • In a small bowl, whisk together the vinegar, honey, mustard, thyme (if using), salt, and pepper. Slowly add the olive oil, whisking constantly and vigorously as you go.
  • Alternatively, combine all the ingredients in a small jar, such as an empty mustard jar, close the lid tightly, and shake like crazy until well combined.
  • Taste and add a little more vinegar if you prefer a sharper vinaigrette.


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