Champagne Vinaigrette

Champagne Vinaigrette
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This is my favorite spring utility player. Light and fresh, it doubles as a lovely salad dressing and a marinade for fish, chicken and pork. I keep a double batch in my refrigerator at all time.
Servings Prep Time
6 people 10 minutes
Servings Prep Time
6 people 10 minutes
Champagne Vinaigrette
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
This is my favorite spring utility player. Light and fresh, it doubles as a lovely salad dressing and a marinade for fish, chicken and pork. I keep a double batch in my refrigerator at all time.
Servings Prep Time
6 people 10 minutes
Servings Prep Time
6 people 10 minutes
Ingredients
Servings: people
Units:
Instructions
  1. Pick up some Champagne Vinegar at your favorite store. I love the light, delicate taste of this vinegar. If you can't find it, substitute white wine vinegar or apple cider vinegar
  2. Mix the 1 teaspoon Dijon Mustard, 1 teaspoon honey, juice of the lemon (about 2 tablespoons), 2 tablespoons of Champagne Vinegar, 1/8 teaspoon dried thyme, salt and pepper in a small jar
  3. Give it a shake to combine the ingredients
  4. Grab some extra virgin olive oil. A vinaigrette is a the place for a high quality olive oil. I love Greek oils and found this one at the Greek Islands restaurant in Chicago on my last visit.
  5. Add the olive oil. I usually start with 1/4 olive oil, taste and add until I love it - usually about 1/2 cup total making the ration 2 to 1 olive oil to vinegar/lemon juice
  6. Give the vinaigrette a good shake and taste. Feel free to adjust the ingredients to your liking. This version will be light and a little tart
  7. Serve with your favorite green salad and/or use as a marinade for fish, chicken or pork. I love to have a batch on hand at all times in the spring
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