I frequently try new recipes, and often those recipes call for a particular ingredient, such as a type of vinegar. So I go out and buy that vinegar and then never use it again. Or rarely.

I now have a variety of vinegars, some of which, like white vinegar, I use all the time, and others that I simply forget are even there. Actually the one of the end, mirin, isn’t really a vinegar; I mix that with soy sauce to make a tasty dipping sauce. But whatever… 

I mention that because I just added sherry vinegar to that group in order to make a white bean salami salad, which turned out very good. Served with pan seared scallops, it made a delicious light meal.

• 2 (15-ounce) cans cannellini beans, drained and rinsed
• 2 ounces thinly sliced Genoa salami, halved, then cut crosswise into thin strips
• 3 tablespoons extra-virgin olive oil 
• 1/4 cup fresh parsley,  leaves only, and not sliced
• 1 shallot, halved and sliced thin
• 2 tablespoons sherry vinegar 
• 2 teaspoons Dijon mustard 
• Salt and pepper

Mix all the ingredients together and divide into four equal servings. I made only half that recipe and saved half of it for the following day.

Season sea scallops with salt and pepper, then sear over medium high in a non stick skillet, about one to one and a half minutes per side. 

You can watch Julia prepare this meal: