Utility Player

Growing up, I just wanted to be good at one thing.  I wasn’t picky either – everything from playing the bassoon to fixing cars would have been fine. Somehow I thought that having a that one, unique talent would provide a clear direction for my life.  Unfortunately, that just wasn’t to be, and as it turns out, I think I’m in good company on this one.

Over the years, I’ve learned to love being a utility player; able to jump into a variety of situations and keep my head above water.  And although it has not created a crystal clear path, it’s lead to some interesting and exciting twists and turns along the way.

I’ve embraced the idea of the utility player in KilKenney Kitchen too.  I love creating recipes that work beautifully in a number of situations.  This Champagne Vinaigrette is a great example.  It’s my go-to spring salad dressing, marinade and burrito bowl drizzle.

I encourage you to make a double batch of this utility player and enjoy it with your friends and family this spring.

Champagne Vinaigrette

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 6 people

Prep Time 10 minutes mins

Total Time 10 minutes mins

Ingredients

• 1 teaspoon dijon mustard
• 1 teaspoon honey
• 1 large lemon or 2 tablespoons lemon juice
• 2 tablespoons champagne vinegar or white wine vinegar
• 1/8 teaspoon dried thyme
• 1 pinch kosher salt
• 1 pinch ground black pepper
• 1/2 cup extra virgin olive oil break out the good stuff!

Instructions

• 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
  
• 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
  
• Give it a shake to combine the ingredients
  
• 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.
  
• 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
  
• 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
  
• 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
  

Course: Dinner, Lunch, Salad