If there is one thing I like to keep on hand at all times, it is this summer dressing. It is so simple yet versatile and delicious. The flavor of Champagne vinegar is very mild and light. Though not necessarily made of grapes from the Champagne region of France, the quality of the vinegar can vary drastically. I bought Champagne Vinegar by O.
It’s not necessarily the grapes but the quality of the vinegar that matters. I like the O brand because its acidity is right around 6%, making it less acrid and more well-rounded in flavor. This would be wonderful over roasted asparagus, leafy salads, roasted tofu, or a more hardy potato salad!
Enjoy!
XOXO,
Steph
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Champagne Vinaigrette
- Prep Time: 5 minutes
- Total Time: 5 minutes
- Yield: 6 servings 1x
- Category: Dressings
Description
This simple and flavorful Champagne vinaigrette is easy to make and the perfect complement to any salad. It also works great as a marinade for tofu or grilled vegetables.
Ingredients
- 6 tablespoons extra-virgin olive oil
- 2 tablespoons Champagne vinegar
- 2 tablespoons fresh orange juice
- 2 teaspoons lime juice
- 1 tablespoon agave nectar or maple syrup
- 1 heaping teaspoon Dijon mustard
- 1 tablespoon minced shallot
- 1 teaspoon salt
- ¼ teaspoon freshly ground black pepper
Instructions
- In a small bowl, whisk together the vinegar, orange juice, lime juice, agave, mustard, and salt. While whisking, slowly drizzle in the olive oil to emulsify the dressing.
- Add shallot and season with fresh ground pepper.
- Enjoy!
Notes
Refrigerate for up to two weeks. If it thickens in the fridge, don’t worry! Set out at room temperature at least 30 minutes prior to using. If you need it quicker, just sit the dressing in a bowl of warm water. Be sure to whisk or shake well to emulsify ingredients.
