Wilted Greens with Warm Sherry Vingaigrette
A elegant salad of fresh baby greens dressed with a warm, sherry-based vinaigrette featuring garlic, shallots, and Dijon mustard. The warm dressing gently wilts the greens for a sophisticated side dish.
6 servings
10 min
Ingredients
- •1 clove small garlic clove
- •3 tablespoons cream Sherry
- •2 tablespoons white-wine vinegar
- •1 teaspoon Dijon mustard
- •1 tablespoon finely chopped shallot
- •⅜ teaspoon sugar
- •⅓ cup olive oil
- •¾ pound mixed seasonal baby greens
Cooking Instructions
- 1.
Mince and mash garlic to a paste with 1/4 teaspoon salt. Cook Sherry, vinegar, mustard, shallot, garlic paste, and sugar in a small saucepan over medium-low heat, whisking, until heated through. Add oil in a slow stream, whisking until emulsified.
8 min
- 2.
Toss greens with warm dressing. Serve immediately.
2 min
