Champagne Vinaigrette Salad Dressing
Use leftover champagne to make vinegar, and in turn, make this flavorful champagne vinaigrette salad dressing that'll make eating salads an easy New Year's resolution to keep.
Servings: 8 servings
Equipment
- Blender
Ingredients
- 1 small shallot
- 1 clove garlic
- 3 teaspoons Dijon mustard
- ¼ teaspoon honey
- ½ teaspoon salt
- ⅔ cup champagne vinegar
- ⅓ cup vegetable or canola oil
- black pepper to taste
Instructions
- Put everything but the oil in a blender and blend until smooth.
- Add the oil and pulse a few times until emulsified.
- Season with black pepper and additional salt to taste.
- Store in a capped jar in the fridge for up to a week. Let refrigerated dressing sit at room temperature for 5 minutes before shaking to re-emulsify.