My husband knows my passion for new sauces and dressings, so the other night he brought home a bottle of sherry vinegar. It couldn’t be at a better time either, because we start receiving our CSA boxes this week that I signed up for a few weeks ago. Of course, I am super excited about that. Keeping up with all the fresh produce will hopefully keep my eye on the prize with my health, plus give me material for sharing recipes with you guys.
I have never worked with sherry vinegar before, so I adapted a recipe from Giada De Laurentis. The sherry vinegar is so nice and the best part, to me, is it is sweet enough that it isn’t absolutely critical to add sugar or honey to the vinaigrette. I have a pretty gnarly sweet tooth, so this is a very good thing when I am watching my health. Anyway, enjoy everyone!
- 1/3 cup sherry vinegar
- 1 large clove garlic, minced
- 2 teaspoons dried oregano
- 1 teaspoon salt, plus more for seasoning
- 1/2 teaspoon freshly ground black pepper, plus more for seasoning
- 1/2 cup extra-virgin olive oil
In a small bowl, whisk all of the ingredients together.