Wilted Greens with Warm Sherry Vingaigrette

Wilted Greens with Warm Sherry Vingaigrette
Photo by Kenji Toma


  • 1 teaspoon Dijon mustard
  • ¾ pound mixed seasonal baby greens (20 cups)
  • 1 tablespoon shallot
  • 1 small clove garlic
  • 3 tablespoons cream Sherry
  • 2 tablespoons white-wine vinegar
  • 1/3 cup olive oil (not extra-virgin)
  • + 1 more ingredients
    • 3/8 teaspoon plus 1/8 teaspoon sugar

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. Toss greens with warm dressing. Serve immediately.

View full recipe at Epicurious


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