A friend of mine took me to one of her favorite lunch spots a few months ago. A little specialty shop that sells wine, oils and vinegar, nuts, dried fruit, and all sorts of other fancy little gourmet things for cooking. We each got a side salad with our lunch. Truthfully, I don’t even remember what I ordered for lunch that day, because the salad was so memorable. We asked the waitress what it was dressed with, and she told us a basic champagne vinaigrette. Of course, we both reached for our phones to google a recipe. Before we left that day, I purchased a bottle of Champagne vinegar to take home and experiment with. I found a few recipes, tweaked them all, and came up with this version. I always make large batches of salad dressings and keep them in the fridge. This recipe is my husband’s personal favorite; he puts it all over whatever we are eating. It goes great with chicken and fish. As for using it for its intended purpose, salad, I think it goes perfectly with light, simple greens, like spinach or a spring mix. Enjoy!
You will need:
2/3 c champagne vinegar
2 tsp dijon mustard
2 tsp honey
1 shallot (or half of an onion)
1 1/3 c olive oil
salt and freshly ground pepper
Add all ingredients into the pitcher of your blender. Cut shallot in half if it is large. Pulse until all ingredients are combined. Pour into dressing container and store in the fridge until ready to use.
Since this recipe contains a high percentage of olive oil, it can solidify in the refrigerator. Just take it out while you’re making dinner so that when it’s time to dress your salad, its pourable.