I was in Northern CA a couple of weeks ago browsing through the shops at the San Jose Airport which is a usually activity for me when I am traveling. I came across a little shop with a delightful assortment of wine and champagne vinegars and of course, I bought three different flavors. The next week, when I returned home, I made what is now our favorite Champagne Vinaigrette.
I stopped buying store bought dressings a long time ago because fresh dressings are easy to make and I know exactly what is going into the dressing. We like a bold tang in our vinaigrettes so I am a bit heavy handed on the vinegar side of this recipe.
My advise for making homemade dressings and vinaigrettes is to start light with the flavorings and taste, taste, taste until you have the exact flavor that’s best for your specific taste and recipe.Print
- 1/4 cup extra virgin olive oil
- 1/4 cup champagne vinegar (I love this brand from B.R. Cohn)
- 1 TBS honey
- 1 teaspoon dijon mustard
- Salt and pepper to taste
- Mix all ingredients in a glass jar and shake until fully mixed. If you don’t have a glass jar with a lid, you can place the ingredients in a blender or mix by hand with a whisk.