Aged Sherry-Walnut Vinaigrette
1 shallot, peeled and minced 1 cove garlic, minced or pressed 1 tsp Dijon mustard 1/4 C of The Olive Bin's Sherry Reserva Wine Vinegar 3 T of The Olive Bin's 3 T of The Olive Bin's Roasted French Walnut Oil 3/4 C of any of The Olive Bin's first cold-pressed olive oils Freshly ground black pepper, to taste
- Toss the minced shallots with the salt in a bowl and let the shallots "weep" for a few minutes. This helps them flavor the vinaigarette more quickly.
- Whisk in the mustard and sherry vinegar.
- Slowly drizzle in the walnut oil and the olive oil.
- Serve over your favorite salad.