| - ¼ cup sherry vinegar - Pinch Kosher salt - About 1 teaspoon Dijon mustard - 1 tablespoon fresh lemon juice - 1 tablespoons honey - ½ cup canola or olive oil Whisk together the first 5 ingredients Slowly whisk in the oil Season to taste Store in airtight container and refrigerate until ready to use Yields about ¾’s cup |
| Sherry Vinaigrette |