Shallot Sherry Vinaigrette
From Via Carota's Green Salad. This makes a lot of dressing, so keep it around for insta-salads all week.
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
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.
- I like my dressings on the biting side, so I upped the amount of vinegar.