Honey and sherry is as equally felicitous a combination as honey and mustard, one found often in Spanish cooking. Sherry vinegar is such an important ingredient in my pantry that I always have a bottle in reserve, so I never run out. It’s available locally at Incredibly Delicious, and can be easily found and ordered online. I especially like it tossed with mixed greens, soft leaf lettuces or baby spinach, garnished with crumbled bleu cheese and toasted walnuts or almonds.
- 1/4 c. sherry vinegar, preferred, or other wine vinegar
- 2 T. honey
- 2 tsp. Worcestershire
- 2 garlic cloves, mashed to a paste with 1/4 teaspoon salt
- 1 tsp. Dijon-style mustard
- 1 c. olive oil
Mix the ingredients in a jar and stir or shake until combined. Store in the refrigerator. Stir or shake before using.
This article appears in Aug 16-22, 2012.
