Spanish Sherry Vinaigrette

Makes 2 Cups

4          Roasted Garlic Cloves

2          Tablespoons Dijon Mustard

½         Cup Spanish Sherry Vinegar

¾         Cup XVOO

¾         Cup Vegetable Oil

½         Teaspoon Coarse Sea Salt

¼         Teaspoon Freshly Ground Black Pepper

In a blender jar add the garlic, mustard, vinegar, salt and pepper. With the motor running, add the two oils in a slow, steady stream through the top of the jar’s lid. Blend until completely emulsified.

Store in the refrigerator in an air-tight container for up to a week.