Ingredients
1/3 cup Sherry Vinegar
1 medium clove garlic, crushed
1/2 teaspoon Kosher salt
1/4 teaspoon freshly ground black pepper
1 teaspoon finely chopped parsley leaves, packed
1 teaspoon finely chopped tarragon leaves
1/2 teaspoon finely chopped thyme leaves
1/2 cup Extra Virgin Olive Oil from Spain
Steps
1- Whisk vinegar with crushed garlic, salt, pepper and fresh herbs until combined.
2- Continue whisking and begin slowly drizzling in Extra Virgin Olive Oil from Spain until dressing is emulsified.
3- Store in a glass jar with a lid and shake right before serving. Can be made up to 48 Hours in advance.