Champagne Vinaigrette is a fresh, flavorful homemade salad dressing that's easy to make, complements a variety of salads, and even makes a delicious marinade!
Course Salad
Cuisine American
Prep Time 5 minutesminutes
Total Time 5 minutesminutes
Servings 6(2-tablespoon) servings (recipe makes approximately ¾ cup dressing total)
Place garlic in a mini food processor or blender and pulse until finely minced. Add the champagne vinegar, Dijon mustard, honey, lemon juice, salt, and pepper, and process until blended. Scrape down the sides, pour in the extra-virgin olive oil, and process until emulsified. Taste and adjust the seasonings by adding more salt and pepper, if necessary. (Alternatively, finely mince the garlic, add all of the ingredients to a jar with a tight-fitting lid, and shake thoroughly until emulsified. OR, in a medium bowl, whisk the minced garlic with the vinegar, mustard, honey, lemon juice, salt, and pepper until combined, then pour in the EVOO while vigorously whisking until emulsified.)
Store leftovers in a sealed container in the refrigerator. Allow to come to room temperature and shake well before using.
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Notes
If your leftover Champagne Vinaigrette thickens/solidifies upon chilling, you will want to remove it from the fridge 30 minutes to an hour before using and allow it come to room temperature. (Or if you don't remember in time, just set the jar of dressing in a bowl of warm water for a few minutes to come to room temperature.) Then just before serving, shake until thoroughly combined.