This vinaigrette has morphed a bit over the years, through the many times my dad and I have made it together and separately. It's a combination of both of our efforts, and feels well worn, like a favorite shirt. Yes, there are three kinds of vinegar, and yes, sometimes we make it with a little walnut oil. It seems like a lot of ingredients, but I feel it's always worth the trouble. Make it and you'll have salad dressing for a week. It's flexible though, and you can adjust it to whatever vinegar you have on hand. Use a nice extra virgin olive oil, if you have it!
(Makes 1 1/2 cups)
Ingredients:
-1 medium shallot, minced
-1 clove garlic, minced
-1 TBSP balsamic vinegar
-1 TBSP red wine vinegar
-1 TBSP sherry vinegar
-1 TBSP dijon mustard
-1/2 cup extra virgin olive oil (or 3/4 cup if not using walnut oil)
-1/4 cup walnut oil (optional. I like La Tourangelle brand)
-pinch of dried marjoram or thyme
-pinch of sugar
-salt and pepper, to taste
Instructions:
1) Finely mince the shallot and garlic and soak in all three vinegars for 10 minutes.
2) Add the salt, pepper, sugar, mustard, and dried herbs. Whisk to combine.
3) Slowly, while continuously whisking, add the oils in a steady stream. Add 1 TBSP water and whisk again. Taste and adjust seasoning as you see fit.
Vinaigrette will keep in a jar in the fridge for up to a week. Let it sit out at room temp for 10 minutes or so and whisk again before dressing your salad.