SHERRY VINAIGRETTE

SHERRY VINAIGRETTE
Makes ¾ cup
¼ cup sherry vinegar
tablespoon Dijon mustard
teaspoons honey
¼ teaspoon kosher salt
¼ teaspoon freshly ground black pepper
½ cup extra virgin olive oil

Whisk together the vinegar, mustard, and honey in a small bowl. Season with the salt and pepper. Slowly whisk in the oil until emulsified. The dressing can
be made 1 day in advance and stored in a tightly covered container in the refrigerator. Bring to room temperature before using.