Sherry Shallot Dressing

Sherry Shallot Dressing– To prepare this simple salad dressing all you need is a handful of ingredients; it’s the perfect addition to any fresh green salad or grilled vegetables.

WHAT YOU NEED TO MAKE THIS RECIPE

• Shallot: Shallots are sweeter than regular onion but pack a punch to give the dressing a robust flavor.
• Garlic: I suggest using one clove, but don’t let my recipe tell you how much garlic to use – measure with your heart.
• Sherry: Rich, nutty, and slightly sweet, sherry vinegar boosts the flavor of the sherry-shallot vinaigrette. If you can’t find sherry vinegar in the grocery store, you can use red wine vinegar as a substitute.
• Dijon Mustard: Dijon mustard helps emulsify sherry vinegar and extra-virgin olive oil for an extra creamy dressing.
• Honey: Round out the flavors with a pop of honey for sweetness.
• Olive Oil: The base for the salad dressing is olive oil.
• Salt + Pepper

HOW TO MAKE SHERRY SHALLOT DRESSING  

The full recipe with measurements is in the recipe card below.

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SERVING SUGGESTIONS 

• Cucumber Carrot Salad, Vegetable Chopped Salad, Carrot Salad, Avocado Cucumber Tomato Salad, Fall Kale Salad
• Tomatoes
• Pasta Salad
• Grape Salad

WHAT TO DO WITH THE LEFTOVERS 

• Refrigerate – Store leftover vinaigrette in the airtight container you make it in; it will keep for up to one week in the fridge. The dressing will congeal once cool, so set it out 30 minutes before you’re ready to use it and give it a good shake.
• Repurpose –  Use the dressing as a dip for vegetables.

YOU SHOULD ALSO TRY: 

• Air Fryer Brussel Sprouts
• Vinegar Coleslaw
• Instant Pot Butternut Squash Soup