Champagne Vinaigrette
Makes 9 1/2 ounces

1/2 cup extra-virgin olive oil
2 tablespoons honey
2 tablespoons fresh-squeezed lemon juice (about 1/2 a lemon)
1/4 cup champagne vinegar
2 tablespoons Dijon mustard
1 clove garlic, minced
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper

Add all ingredients to a bowl and, using a small whisk, combine until emulsified (about 1 minute).

Refrigerate any unused vinaigrette (lasts for up to 7 days).

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