Champagne Vinaigrette

This slightly sweet and tangy dressing is the perfect, bold dressing for a light and fresh salad or summer vegetables.

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Course: Salad

Cuisine: French

Keyword: Dressing, Salad, Salad Dressing, Salads, Vinaigrette

Prep Time: 5

Calories: 124kcal

Equipment

Cutting Board
Chef Knife
Liquid Measuring Cup
Fruit Reamer (Citrus Juicer)
Medium Mixing Bowl
Wire Whisk
Glass Jar with Lid or Salad Dressing Cruet

Ingredients

¼ C. Champagne Vinegar
¾ C. Extra Virgin Olive Oil
2 Tbsp. Dijon Mustard
1 Shallot, Finely Minced
2 Tbsp. Honey
½ Lemon, Freshly Squeezed
Salt & Pepper, to taste (start with a ½ tablespoon salt, ¼ Tbsp. pepper)
1 tsp. Italian Seasoning

Instructions

Gather all of your ingredients, along with a medium mixing bowl and a wire whisk.
In a liquid measuring cup, portion out ¼ cup of the champagne vinegar, and add olive oil up to the 1 cup line. This will give you the perfect proportions for any 'basic' vinaigrette, 1 part vinegar to 3 parts oil.
Peel and finely chop the shallot, and add to the mixing bowl, along with the Dijon mustard. Squeeze in the juice of half of a lemon.
Add the vinegar and olive oil to the bowl, then whisk vigorously.
Drizzle in the honey, about 2 tablespoons, then season with salt, pepper and Italian seasoning. Taste the vinaigrette and adjust the flavor as needed.
Store the vinaigrette in the refrigerator in a glass container, either a salad dressing cruet or a mason jar, with a tight-fitting lid. Give the dressing a vigorous shake before serving over your favorite salad greens or vegetables.

Notes

Once refrigerated for a time, the vinaigrette may thicken or solidify. No problem! Simply drizzle in a little additional olive oil or even a splash of water, give it a good shake, and you'll be back to the perfect consistency.

Nutrition