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Salad with Pickled Vegetables

Sherry Vinaigrette

Servings 2 servings
Author Brandon Matzek


  • 2 tablespoons extra virgin olive oil
  • 1 scant tablespoon sherry vinegar
  • 1 teaspoon dijon mustard
  • 1 dab of honey (about an 1/8 of a teaspoon)
  • Kosher salt
  • Freshly ground black pepper

Optional add-ins: 1/2 garlic clove minced, chopped fresh herbs


  1. Add oil, vinegar, mustard and honey to a small mason jar. Season with 2 pinches of salt and several turns of black pepper. I like to over-season this vinaigrette, so I don't have to add any additional salt to the salad greens. Also add any of the optional add-ins here. Secure the lid on the mason jar, and shake until well-combined. Season to taste with additional kosher salt and black pepper.