Mixed Greens, Sherry Vinaigrette Recipe
Make Mixed Greens, Sherry Vinaigrette Recipe in just 15m. Get the full recipe with step-by-step instructions at pekinthechef.com.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Greens
Sherry Vinaigrette
Method
Prepare greens
- 1
Wash and dry greens
Rinse mixed greens and baby arugula under cold running water. Dry thoroughly using a salad spinner or pat dry with clean towels.
- 2
Tear or chop greens into bite-sized pieces and transfer to a large serving bowl.
- 3
Halve the cherry tomatoes and thinly slice the cucumber. Add to the greens. Reserve a few tomato halves for garnish if desired.
Make sherry vinaigrette
- 4
Combine acids and aromatics
In a small bowl, whisk together sherry vinegar, Dijon mustard, and minced shallot. If using honey, whisk it in.
- 5
Slowly whisk in 6 tablespoons extra-virgin olive oil in a thin, steady stream to emulsify the dressing.
- 6
Season with 0.25 teaspoon salt and 0.125 teaspoon black pepper. Taste and adjust with more salt or a touch of honey or vinegar if desired.
Finish and serve
- 7
Pour a portion of the vinaigrette over the greens and toss gently to coat. Start with about half the dressing and add more as needed to lightly coat the leaves.
- 8
Add the halved tomatoes and sliced cucumber; toss again to distribute evenly.
- 9
Season with additional salt and pepper to taste. Top with shaved parmesan cheese (optional) and serve immediately.
