This vinaigrette is an all-purpose, put it on everything, excellent in a hurry, flavor-booster that can live in your back pocket for almost any occasion. Think of it as a formula, and feel free to use whatever fresh herbs you might have on hand.
We love using tarragon, thyme, fresh oregano, and rosemary - or a mix of a few!
A few of our favorite ideas:
- Try it on a pasta salad with halved cherry tomatoes, onion, olives, and high-quality tinned tuna in olive oil
- Dress any salad
- Drizzle over grilled chicken
- Top any combination of roasted or grilled vegetables (here we used roasted carrots!)
1 tablespoon O-Med Sherry Vinegar
2 teaspoons Dijon mustard
1 tablespoon fresh herbs, chopped finely
1/4 teaspoon salt
few cracks fresh black pepper
3 tablespoons O-Med Picual Extra Virgin Olive Oil
Whisk together the sherry vinegar, Dijon mustard, chopped herbs, salt, and pepper. While whisking, slowly drizzle in the olive oil until fully incorporated.
Note: This recipe makes about 1/4 cup of vinaigrette - about enough to dress side salads for four, or a sheet tray of roasted vegetables. If you need more, double the recipe, and use a food processor or immersion blender to emulsify.
Keep refrigerated for 7-10 days.
Yields: 1/4 cup
Active Time: 10 minutes
Total Time: 10 minutes