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Honey-Mustard Sherry Vinaigrette

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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

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.

nutrition information (per serving):
Size : based on four servings; Calories (kcal): 100; Fat (g): fat g 10; Fat Calories (kcal): 90; Saturated Fat (g): sat fat g 1.5; Protein (g): protein g 0; Monounsaturated Fat (g): 7; Carbohydrates (g): carbs g 2; Polyunsaturated Fat (g): 1; Sodium (mg): sodium mg 50; Cholesterol (mg): cholesterol mg 0; Fiber (g): fiber g 0;

Photo: Scott Phillips

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