- 3 tablespoons (45ml) sherry vinegar*
- 2 tablespoons (30ml) freshly squeezed orange or mandarin juice
- 2 tablespoons (24g) sugar
- 2 tablespoons minced shallots
- 1 teaspoon dry mustard
- 2 teaspoons (10ml) extra virgin olive oil
- ½ teaspoon salt
To prepare the vinaigrette, combine the sherry vinegar through salt in a small bowl or jar; stir with a whisk or screw on the lid and shake well. Set aside. Storage: The vinaigrette will keep for a week or more in the refrigerator and may be doubled.
To prepare the salad, combine the lettuces, orange sections, avocado, onions, and feta in a large bowl. Add the nuts or seeds, if using. Pour about half of the vinaigrette over salad mixture－just enough to lightly but evenly coat－and toss gently to coat.
*Sherry vinegar adds a uniquely delicious flavor to the vinaigrette, so I encourage you to seek it out if you don’t have any on hand. In a pinch, I’d opt first for red wine vinegar and then apple cider vinegar. There is a hint of sweetness to sherry vinegar, so if you substitute, you may wish to taste the dressing before you add it to the salad and add an extra pinch of sugar if necessary.