I love tangy vinaigrettes that have nearly equal parts of acid to oil. Lettuces, arugula, tomatoes, cucumbers and so many other greens really benefit from a vibrant dressing. If there is too much oil and not enough acid, the salad can taste bland and heavy. Add a few grinds of black pepper and a sprinkling of kosher salt just before serving for the perfect finishing touch.
Champagne vinegar is at the top of my list when it comes to making salad dressings. It has a crisp yet light flavor and seems less acidic than other white wine vinegars. It makes a beautiful dressing especially when combined with Dijon mustard and olive oil. Not all brands of champagne vinegar are alike. I’ve tried a few that were not as smooth and flavorful as the brand I now use exclusively, O Champagne Vinegar found at Whole Foods. It may be bit more expensive than white wine vinegars, but it is definitely worth the price. A good dressing brings together a salad by complimenting all of the fresh vegetables in your bowl. On another note, the little twirl whisk pictured above is my favorite kitchen utensil for mixing up dressings. It whisks up the ingredients thoroughly and quickly.
This dressing will keep well in the refrigerator for about 1 week.
- 2 tablespoons Dijon mustard
- 1 tablespoon honey
- ¼ cup + 1 tablespoon champagne vinegar (O Champagne Vinegar recommended)
- ¼ cup extra virgin olive oil
- ¼ teaspoon kosher salt + more for serving
- few grinds of freshly ground black pepper + more for serving
- 1 teaspoon finely minced shallot, optional
- Whisk Dijon mustard, honey, minced shallot if using, salt and pepper in a small bowl. Whisk in champagne vinegar. Slowly add olive oil and whisk until vinaigrette is fully emulsified. Chill until ready to serve.
- Place salad ingredients in a large bowl and toss with some of the vinaigrette. Transfer salad to individual serving bowls or plates, sprinkle a bit of kosher salt and black pepper over each salad (optional). Dressing will keep for 1 week refrigerated.
