Sherry Vinaigrette

This is truly one of my favorite Vinaigrettes, and I’m a bit surprised I haven’t posted it yet. There’s almost always a bottle in my fridge! It’s a tart dressing, full of garlic and surprise: a few dried berries, cherries, or cranberries or other fruit of your choice.

Sherry Vinaigrette
Sherry Vinaigrette

When you taste the mixture, you might be tempted to add more sweetness, but take into consideration that poured onto greens or a salad, you’ll taste the fuller range of flavor with the slight sweetness from the dried fruit.

Feel free to adjust how you wish; perhaps you’d like honey instead of sugar, maybe white wine vinegar instead of sherry. And of course, use the fruit of your choice.

As this sits in the fridge, you’ll notice the color will change as the fruit softens and bleeds, that’s to be expected and I think improves it a bit. The olive oil may harden, too. Just take it out and it will turn liquid again at room temperature. If needed, zap it, uncovered, in the microwave for a few seconds.

I use this on almost any salad but it’s become a favorite lately for shaved salads like my Shaved Brussels Sprouts Salad.

Sherry Vinaigrette

  • Servings: 1 1/4 cup
  • Difficulty: easy
  • Print

  • 1/3 cup sherry vinegar (or white wine)
  • 1/4 cup water
  • 1/4 cup dried fruit: cherries, cranberries, berries, etc., sliced if needed
  • 2 teaspoons Dijon
  • 2 to 3 teaspoons sugar (honey if desired)
  • 1/4 teaspoon salt
  • a few grinds pepper
  • 3 to 4 cloves garlic, finely minced
  • 1/3 cup olive oil

Mix all ingredients in a jar, lid and shake well. Store in refrigerator door where the olive oil is less likely to harden quickly.

Suggested serving: about 2 tablespoons.

From the kitchen of

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