Champagne Vinaigrette

Ingredients

• 3 tablespoons Champagne vinegar
• 1 tablespoon fresh lemon juice
• 1 1/2 teaspoons Dijon mustard
• 3 tablespoons honey (to taste)
• 1/2 teaspoon orange zest
• 1/2 teaspoon grated garlic clove
• 1/2 teaspoon fine sea salt
• 1/4 teaspoon freshly ground black pepper
• 1/4 cup extra virgin olive oil
• 2 tablespoons neutral oil (such as grapeseed or avocado oil)
• 2 tablespoons shallots, (finely minced )

Instructions

1. 1

   Infuse the aromatics: In a medium bowl or jar, whisk together the Champagne vinegar, lemon juice, garlic, and shallots. Let sit for 5–10 minutes to mellow the bite and infuse the vinegar.

2. 2

   Build the base: Whisk in the Dijon mustard, honey, salt, pepper, and orange zest until smooth.

3. 3

   Emulsify: While whisking constantly, slowly drizzle in the olive oil and then the neutral oil. Continue whisking until the dressing is thickened and emulsified. **Alternatively, shake everything in a jar with a tight-fitting lid for 30 seconds until creamy and combined.

4. 4

   Add Shallots: Stir in the finely minced shallots. Let the vinaigrette sit for 10–15 minutes to allow the flavors to blend. Taste and adjust seaoning, acidity, or sweetness as needed. Store in an airtight container in the fridge for up to 5 days. Shake well before each use.

5. 5

   Taste and Adjust: Add more honey for sweetness, vinegar for brightness, or salt + pepper as needed. Store in an airtight container in the fridge for up to 5 days. Shake well before each use.