Vinagreta Miel-Jerez

Name: Vinagreta Miel-Jerez
Prep time: 5 min
Total time: 5 min
Yield: about ¾ cup (200 ml)
Cuisine: Mediterranean
Ingredients: 1 dl AOVE (100 ml) Olive Oil; 33 ml vinagre jerez Sherry Vinegar; 80 g miel Honey; piñones tostados (20 g) Pine Nuts

Independent adaptation of a publicly published Xosé Cannas recipe. Not affiliated with, sponsored by, or endorsed by Xosé Cannas.

Xosé Cannas's Vinagreta Miel-Jerez, from the published recipe.

Ratio

Olive Oil 100 mlSherry Vinegar 33 mlHoney 56 ml

Ingredients

Olive Oil — 1 dl AOVE (100 ml)
Sherry Vinegar — 33 ml vinagre jerez
Honey — 80 g miel
Pine Nuts — piñones tostados (20 g)

Method

Pour to the lines in order (bottom → top): Olive Oil, Sherry Vinegar, Honey.
Add finishing notes: Pine Nuts.
Cap the jar and shake until emulsified.

Provenance

Xosé Cannas — published sauce recipes in the PantryFlex catalog. Michelin 2* (Pepe Vieira).

Originally published as Vinagreta Miel–Jerez.

Adapted from a Xosé Cannas recipe (Xosé Cannas / Madrid Fusión).

FAQ

Can this go in a shake jar?

Yes. Its liquids pour to printed fill-lines, so it can be one of the sauces on a PantryFlex jar.

What do the quantities mean?

Amounts follow the published recipe in household units (with metric in parentheses). On a jar, every sauce scales to the same fill height.

Where did this recipe come from?

Adapted from Xosé Cannas / Madrid Fusión (published as “Vinagreta Miel–Jerez”). Full citation lives in Provenance.

Add to a jar