Frankly, most Spaniards drizzle a little really good olive oil and a few drops of vinegar over their greens, and call it a day.  They probably wouldn’t use this.  But, I’m not a Spaniard and these are all flavors they tend to use, so there you have it.  Anyway, it’s good!  It doesn’t get much simpler than this.  As with most of the vinaigrettes I post, I just toss everything in a pint jar, pop on the lid (tightly!!), shake like I’m seeing the “second coming” and that’s it.  Yeah, everything will separate, but just reshake before using.  This can be doubled or tripled and it keeps quite well in the fridge.  Not that you’ll have it around that long.  I use this on “ensalada mixta” or mixed green salad.  I’m particularly fond of adding some fresh raspberries, olives and a few torn bits of fresh mint leaves.  Both pretty and delicious, which is always a winning combo.

If you can’t find sherry vinegar, substitute wine vinegar, either red or white.  But, it’s worth finding sherry vinegar, as it adds a complexity to the dressing, that other vinegars don’t have.  As you know, The Goddess thinks balsamic should be a food group, but in this case, it’s much too intense, so I don’t recommend it, as an option.

And finally, this dressing is absolutely fabuloso to dress a chicken salad…cooked chicken cubes, black olives, artichoke hearts and hard-boiled egg wedges to garnish…that’s it.  Great bread on the side, of course.