This vinaigrette, made with three different vinegars, comes from Frank Stitt at Highland’s Bar & Grill in Birmingham, Alabama. This recipe makes the perfect amount for about 1 pound of mixed lettuces – try it as an accompaniment to Zucchini-and-Herb-Stuffed Chicken.
2 tablespoons fruity red wine vinegar
2 tablespoons Spanish sherry vinegar
1 tablespoon honey or apple cider vinegar
1 tablespoon minced shallot
1 tablespoons fresh thyme leaves
Freshly ground black pepper
1/2 cup extra-virgin olive oil
How to Make It
Whisk together red wine vinegar, sherry vinegar, apple cider vinegar, shallot, and thyme in a medium bowl. Season with salt and pepper; let stand 15 minutes. Whisk in oil, and season with salt and pepper to taste.
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