They say—and they’re right about this—that you should replace your spices annually so they’ll be fresh and flavorful. For us, this happens naturally with smoked paprika, a.k.a. pimentón. We love it, and go through it quickly. Available in sweet, bittersweet, and hot types, we use either sweet or bittersweet to impart its hallmark smoky inflection to this vinaigrette, which gets additional layers of flavor from garlic, shallot, and a hint of pungent Dijon mustard.
MAKES ABOUT 1/2 CUP [120 ML]
1/3 cup [80 ml] extra-virgin olive oil
2 tsp sweet or bittersweet smoked paprika
1 medium garlic clove, germ removed (see page 13), grated or minced to a paste
Kosher salt
11/2 Tbsp sherry vinegar
1 tsp honey or light agave nectar
Freshly ground black pepper
3/4 tsp Dijon mustard
2 Tbsp minced shallot
In a small skillet over medium-low heat, warm the olive oil. Add the paprika, garlic, and a pinch of salt and cook, stirring occasionally, until fragrant and the garlic just begins to sizzle, about 4 minutes. Set the pan aside off the heat to infuse the oil, about 15 minutes. Strain the oil, pressing on the solids to release as much infused oil as possible. Discard the solids.
In a glass jar, combine the vinegar, honey, 1/2 tsp salt, and 1/4 tsp pepper and swirl to dissolve the salt. Add the mustard, shallots, and infused oil; screw on the lid tightly; and shake until the ingredients are well combined. Let stand to allow the flavors to meld, about 15 minutes. Taste and adjust the seasoning with additional salt and pepper, if necessary. Shake to recombine just before using.