Sherry Vinaigrette

antipasto salad.jpg

Makes about 1 cup

Grated zest and juice of 1 lemon

2 tablespoons sherry vinegar

1 minced garlic clove

1/4 cup olive oil

1/4 cup vegetable oil

2 tablespoons chopped fresh parsley

10 thinly sliced basil leaves

Sea salt and freshly ground pepper

In a small bowl whisk together the grated zest and juice of 1 lemon, 2 tablespoons sherry vinegar, 1 minced garlic clove, 1/4 cup olive oil, 1/4 cup vegetable oil, 2 tablespoons chopped fresh parsley, 10 thinly sliced basil leaves and sea salt and freshly ground pepper.  Pour over the salad and sprinkle with additional salt and pepper, if desired.  Refrigerate in an airtight container until ready to use for up to 1 week.  If you are making it in advance, stir in the fresh herbs just before using.