Marjorie Taylor, Kendall Smith Franchini

Sherry-Balsamic Vinaigrette

Name: Sherry-Balsamic Vinaigrette
Yield: Make about ¼ cup (60 ml), or enough to dress 8 ounces (225 g) greens
Cuisine: French
Ingredients: 1½ teaspoons sherry vinegar de Jerez; 1½ teaspoons balsamic vinegar; ¼ cup (60 ml) extra-virgin olive oil; Fleur de sel and freshly ground black pepper; Fleur de sel and freshly ground black pepper

Preparation info

Make about
¼
cup greens

Difficulty
Easy

Appears in

French at Heart

By Marjorie Taylor and Kendall Smith Franchini

Published 2025

About

We don’t like things too sweet, so we don’t use a lot of balsamic vinegar. But when we’re serving a salad with sweet ingredients, like melon or tomatoes (see Heirloom Tomato Salad), it’s perfect. This vinaigrette is also nice drizzled over cut melons with jambon cru (dry-cured ham).

Ingredients

1½ teaspoons sherry vinegar de Jerez
1½ teaspoons balsamic vinegar
¼

Europe
France
Condiment
Gluten-free
Vegan

Method

In a large bowl, whisk together the sherry vinegar, balsamic vinegar, and olive oil. Season with salt and pepper.