When you want the refinement and acid of sherry vinegar, but want a little sweetness too, this is the dressing.
INGREDIENTS:
½ teaspoon shallot, minced
1 small pinch salt
Pepper to taste
¼ teaspoon fresh thyme, minced finely
2 tablespoons good quality sherry vinegar
2 tablespoons white balsamic vinegar
12 tablespoons lightly flavored olive or neutral flavored grapeseed oil
Optional-1 teaspoon sweet-hot mustard
METHOD:
Put all ingredients-including mustard if using-except the oil into a large-ish non-reactive bowl and whisk gently together. Allow flavors to marry for 10 minutes.
In a slow steady stream, whisk in the oil until all the oil is in and the dressing is emulsified.
Use now or store in the refrigerator.
Yield: Around 1 cup
Source: Chef Andrew E Cohen
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