Champagne Vinaigrette

This is a very versatile dressing that goes with just about anything, and can also be used as a marinade for chicken and fish! It will keep in the fridge for up to 5 days.

Champagne Vinaigrette – Yields ~2cups

Ingredients:

• 1/2 cup Champagne Vinegar
• 1 1/2 cups EVOO
• 1.5 tsp Dijon
• 1.5 TBS Raw Honey
• 1.5 oz fresh parsley, chopped
• S&P to taste

Method:

• Put all the ingredients in a bowl except for the EVOO and S&P
• Slowly drizzle in the EVOO while whisking as fast as you can so the oil emulsifies with everything else
• You can also do it in a food processor. The important thing is to drizzle slowly, and mix fast. If you use a food processor, consider adding the parsley afterwards so it doesn’t get chopped too much
• Add S&P to desired taste

*If using as a marinade for fish, consider adding some lemon zest.