Wild Woman Kitchen

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

Recipe by Anna Stockel Difficulty: Easy

Servings

8

servings

Prep time

5

minutes

Cooking time

40

minutes

Ingredients

• 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.