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.
Try this not-so-basic roast chicken recipe featuring a sweet and savory parsnip, apricot, and apple ragout for Rosh Hashanah.