inthekitchen
Spinach Salad with Sherry Vinaigrette
Sherry Vinaigrette Make a large portion of this piquante dressing to store in the fridge for up to a few weeks.
INGREDIENTS 1 cup sherry vinegar 3 cups extra virgin olive oil 3 Tbsp of finely chopped shallot Sea salt and freshly ground black pepper, to taste
METHOD Dressing 1. Put all ingredients in a small jar with a tight fitting lid. Shake well. Refrigerate leftovers.
TO SERVE 1. Toss salad with sherry vinaigrette, to taste, and place on a cold plate. Garnish with gorgonzola and candied walnuts. 2. Add grilled shrimp, sliced grilled chicken breast, or thinly sliced steak to turn the salad into a main course. Yield one serving.
ciao! / oct / nov / two thousand fourteen 17