This marvelous, easy vinaigrette can be used for salads or as an accompaniment to grilled beef, shrimp, pork, or foie gras.
Makes 2-3 servings
1 teaspoon coffee, very finely ground
½ teaspoon salt
1 teaspoon sugar
½ teaspoon freshly ground pepper
¼ cup sherry wine vinegar (vinagre de jerez)
½ cup extra virgin olive oil
Combine dry ingredients and vinegar in a non-reactive mixing bowl. Slowly whisk in olive oil until well incorporated. Store in refrigerator until ready to serve (keeps for up to one week).
Recipe by Melissa De Leon Douglass