Ingredients
- 2 sticks unsalted butter
- 2 small shallots, minced
- Salt and freshly ground black pepper
- 1/3 cup sherry vinegar
- 1 cup extra-virgin olive oil
- 2 teaspoons finely chopped fresh thyme leaves
- 1 tablespoon finely chopped fresh Italian parsley leaves
- Bag mixed salad greens
Directions
Place butter in a medium saucepan over medium-high heat. When the butter turns light brown in color, add shallots and stir for 10 seconds then season with salt and pepper. Add the sherry vinegar. Remove from heat, place in blender. Turn blender on high; slowly drizzle in olive oil to create an emulsion. Once all the olive oil is added, turn blender off. Taste for seasoning; adjust with salt and pepper, if needed. Add thyme and Italian parsley to blender, quickly pulse to incorporate.
In a large bowl, toss salad greens with vinaigrette and serve immediately.
















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By chriss3232_2297360
Bend, OR
on September 23, 2008
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way to much butter, makes enough for a lot of salad and doesn't have much for flavor
By roseohara_7034117
stratford, NJ
on January 14, 2007
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so good and so easy
By sallybrady_5177680
Renton, WA
on June 22, 2006
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The dressing is simple to prepare, and is one of those rare finds, where it tastes complicated, but is not!
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