This is a wonderful dressing. Red wine vinegar contributes color and robustness. Sherry vinegar adds finesse, perfume and lightness.
2 T red wine vinegar (the better the better)
2 T sherry wine vinegar (ditto)
sea salt to taste
1 c extra-virgin olive oil
freshly ground black pepper
1. Place red wine and sherry wine vinegars and salt in a bottle or jar. Cover and shake to blend. Add the oil, cover and shake to blend. Add pepper. Taste for seasoning.
The vinaigrette can be stored at room temperature or in the refrigerator for up to one week. Shake again at serving time.