SHERRY VINEGAR VINAIGRETTE
by Georgette Farkas
During week 3 of our Culinary Egg-venture cooking series, we made a delicious Eggs en Cocotte Forstière–and a couple variations. As usual, I prepared a salad to accompany the meal using some of the beautiful spinach and other greens I’d found.
I keep a variety of vinegars in my pantry at home and this week I thought I’d feature sherry vinegar with its nutty, caramelly flavors balancing the sharp acidity typical of a vinegar. This Spanish cousin to balsamic vinegar is made from sherry wine which is naturally fermented and then aged for six months in barrels. If you don’t already have a bottle in your pantry, I recommend this addition.
1/2 tsp salt
1/4 teaspoon pepper
1/3 cup sherry vinegar
1 tbs shallots finely minced
1 tbs Dijon mustard
1 cup olive oil
In a small mixing bowl combine salt, pepper and sherry vinegar until salt dissolves. Whisk in Dijon mustard and shallots. Slowly whisk in olive oil. Adjust seasoning to taste.
Sharing the perfect way to cool off this summer with our favorite summer cocktails brought to you by our Venue Managers.