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Maple Dijon Vinaigrette

We've been making this vinaigrette in bigger batches than this because it's so good. Toss it with a salad of arugula, pears and toasted pecans. We love it tossed with roasted sweet potatoes. And it's lovely with grilled salmon.


1 shallot, minced
3 tablespoons Sherry Vinegar
2 teaspoons Dijon mustard
2 tablespoons maple syrup
1/2 cup extra virgin olive oil
1 teaspoon salt
1/2 teaspoon black pepper
1 tablespoon chopped chives


In a small bowl, combine minced shallot and sherry vinegar and let macerate for 10 minutes.

Whisk remaining ingredients into vinegar and shallots and serve.


Alvear Pedro Ximenez Sherry Vinegar


The Pedro Ximenez grape is a white grape that is very high in sugar. In order to make the sweet "PX" wine which is similar to a Port or a Banyuls wine, the grapes are left on the vine to become quite ripe, then they are transferred to mat to further concentrate their flavor. The sweetness comes from this concentration of flavor not any "noble rot".  The sweet vinegar is made from this concentrated wine.

The "PX" dry is made from the same grape but is made into a wine called Montilla. At Alvear, they claim the flavor of the Montilla wine/vinegar is different (better!) in flavor than Amontillado Sherry because of the type of airborne yeast that resides in the moist soil. What we have then is a dry sherry-like vinegar made of a product that is a step above the base used for other sherry vinegars.

Sherry vinegar is our favorite kind of wine vinegar - tart and mellow, not too acidic but perfectly balanced for most any use.  And having both sweet and dry to choose from...well, that's icing on the cake.

375 ml
Alvear Pedro Ximenez
$17.00 (Currently Sold Out)


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