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Aged Sherry-Walnut Vinaigrette


Dressings & Marinades

Recipe from our friend, Raney Miller


  • 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


  1. 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.
  2. Whisk in the mustard and sherry vinegar.
  3. Slowly drizzle in the walnut oil and the olive oil.
  4. Serve over your favorite salad.
Note: It's not important to keep this vinaigrette emulsified. If the oil and vinegar separates, just stir vigorously.


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