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! I 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 add the parsley afterwards so it doesn’t get chopped too much
  • Add S&P to desired taste

 

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