Wednesday, December 03, 2014

Champagne Vinaigrette

We fell in love with a salad dressing from the California Pizza Kitchen.  After hunting up a variety of recipe-fakes, the following concoction has been whipped up many times over the last couple of months:

¼ cup white wine vinegar *
¼ cup raw olive oil
1 Tbsp Dijon mustard**
1 lime or ½ lemon, juiced (1 to 1½ Tbsp)
1½ Tbsp honey
1 clove garlic or ½ a shallot, lightly minced
½ tsp salt
½ tsp fresh ground pepper

Put all the ingredients in a food processor and blend until smooth and somewhat emulsified.  Stores nicely in the refrigerator, unlike my other oil-and-vinegar dressings which separate and where the oil solidifies.  This isn't as healthy as my usual homemade dressings, but it's so yummy it makes me want to melt into the floor with joy.

* The recipe is supposed to use champagne vinegar.  Several recipes suggested letting leftover champagne sit out for several days to become vinegary.  Ummm ... we seldom have champagne, so it's a little hard to make champagne vinegar from the leftovers.  Conveniently, Aldi offered white wine vinegar as a special purchase not long ago, and I nabbed several bottles.

** I usually use plain old hotdog mustard any time a recipe calls for whatever-type mustard.  Aldi also ran a mustard extravaganza recently, so I bought my first jar of Dijon.  The Dijon definitely makes a difference in this recipe.

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