WILTED GREEN SALAD w/WARM SHERRY VIN.

By BobD

Ingredients

• 8 SERVINGS
• We found that the cream Sherry's sweet nuttiness also works especially well with baby fall greens like mizuna or beet tops. But choose the highest-quality leafy vegetables in season.
• 1 small garlic clove
• 3 tablespoons cream Sherry
• 2 tablespoons white-wine vinegar
• 1 teaspoon Dijon mustard
• 1 tablespoon finely chopped shallot
• 1/4 teaspoon plus 1/8 tsp sugar
• 1/3 cup olive oil (not extra-virgin)
• 3/4 lb mixed seasonal baby greens (20 cups)

Preparation

Step 1

Mince and mash garlic to a paste with 1/4 tsp 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.