Growing up we would always have homemade vinegar based dressings on salads, they are so easy to make! This champagne vinaigrette is no exception. As a side note I like my vinaigrettes on the more acidic side, if you like a less acidic use less vinegar or more oil.
Pictures by, Kristland Lee Photography, check out her blog: www.kristlandlee.com
Ingredients:
1 Shallot, diced
1 tsp Dijion mustard
Salt and pepper to taste
1/4 cup champagne vinegar
1/4 cup olive oil
Directions:
Combine all ingredients in a bowl and whisk to combine. Store in the refrigerator.
Pictures by, Kristland Lee Photography, check out her blog: www.kristlandlee.com
Ingredients:
1 Shallot, diced
1 tsp Dijion mustard
Salt and pepper to taste
1/4 cup champagne vinegar
1/4 cup olive oil
Directions:
Combine all ingredients in a bowl and whisk to combine. Store in the refrigerator.
Cut off the non rooted side of the shallot so you have a flat surface and cut in half through the root. Keeping the root in place will help keep the shallot together.
Make some horizontal slices, | some vertical ones, | and perpendicular = diced |
The smaller your slices are in the shallot the smaller the dice will be at the end, you want it fairly small.
Add mustard, salt, pepper, vinegar, and olive oil
Add mustard, salt, pepper, vinegar, and olive oil
Whisk until combined. The dijon mustard will help the dressing to emulsify. The most important step is to taste, and add anything else you think it may need. Cooking is to taste, so make it how you like!