This is my go-to salad dressing. I never get tired of it. It works with practically any kind of salad including with fruits, unless it’s a ‘classic’ salad which requires a special dressing, such as Caesar, Caprese, Greek, etc.
Be sure to use a high quality champagne vinegar. It’s the Wild West out there regarding being able to use the term “champagne” when it comes to making vinegars.
Mustard is used as a surfactant to keep your emulsified dressing in suspension. That means the oil and vinegar will take much longer to separate.
EQUIPMENT: jar with a tight seal such as a canning jar
Champagne Vinaigrette
Difficulty: Easy8
servings5
minutes40
minutesIngredients
3 tablespoons champagne vinegar
1/2 teaspoon minced garlic from a jar
2 teaspoons whole grain mustard
3/4 cup extra-virgin olive oil
sea salt to taste
freshly ground black pepper to taste
Directions
- Add all ingredients to jar.
- Screw on lid and shake vigorously until emulsified.
- Season to taste with salt and pepper.
- Store in refrigerator.
Tags
Salad dressing