Summer is nearly here, but the weather has decided that we are already into it full-force. Not only do salads make your body feel better, but they also help you avoid those afternoon crashes. I love a hearty lunch, but sometimes my need for caffeine around 3:00 p.m. becomes way more real than I need it to be. My solution? Salad. Specifically a goat cheese, salmon, and walnut salad with small batch sherry vinaigrette.
This sherry vinaigrette is made with fresh garlic, shallots, dried oregano, a little *honey* mustard, and more. It’s so easy to whip up, and even easier to devour. If you’ve got the time, make this about 24 hours in advance. That way, the garlic has a chance to mellow out a bit, and the flavors can come together harmoniously.
There’s a combination of sweet, salty, savory, and bitterness here. Shallots are a basically a sweeter version of garlic; they also are packed with great nutrients and antioxidants. If you ever want to add a new flavor to any homemade dressings, pastas, chicken dishes, etc., I highly recommend giving shallots a try.
They add a ton of flavor to my small batch sherry vinaigrette, and I almost always have one on hand for other recipes! The garlic adds another level of flavor, and the sherry is amazing all on its own.
I used an aged sherry vinegar for this recipe, but nearly any sherry vinegar will do. Just adjust the sweetness (sugar), and salt and pepper accordingly. I suggest adding salt and pepper to taste, as I enjoy a heavily seasoned dressing. Some people don’t enjoy as much seasoning, and I completely get that. Just make it how you love it!
Add this to a simple salad of tossed greens, but I promise you that it is amazing with cooked salmon, goat cheese, and toasted walnuts. I don’t even care what else is on your salad, just be sure to have those three things with this sherry vinaigrette. (The greens are just a filler for me when this happens.)
I can’t wait for you to try it out, and let me know what you think!
small batch sherry vinaigrette
- 1.5 Tbsp sherry vinegar aged
- 1 Tbsp minced shallots
- 1/2 tsp. pressed garlic
- 1/4 tsp. oregano fresh or dried
- 1 tsp. dijon mustard
- 1 pinch granulated sugar
- 3 Tbsp. olive oil highest quality
- Add shallots, garlic, oregano, and sherry vinegar to a small bowl. Allow the ingredients to sit together for 20 minutes.
- Whisk in the dijon mustard and sugar.
- Slowly drizzle in the olive oil as you continuously whisk. The slower you add it to the vinegar, the creamier the consistency will be at the end (as long as you keep vigorously whisking!)
- Chill for up to two hours, then serve. This allows the harsher flavors of the sherry and garlic to mellow out a bit. But you can also serve immediately if you need!