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"While the potatoes are cooking, put the sherry in a small pan with the honey and simmer until reduced by two thirds. Stir through the mustard, then drizzle in the rest of the oil, whisking with a fork until emulsified (thickened). Taste, season."
<https://www.deliciousmagazine.co.uk/recipes/spring-onion-and-spanish-ham-salad-with-sherry-dressing/>