Champagne Vinaigrette

• servings: 6 servings
• active time: 5 minutes
• total time: 5 minutes

Ingredients

1 clove garlic

1/4 cup champagne vinegar

1 tablespoon Dijon mustard

1 tablespoon honey

1 teaspoon fresh lemon juice

1/2 teaspoon salt

Freshly ground black pepper (to taste)

1/2 cup extra-virgin olive oil

Directions

Place garlic in a mini food processor or blender and pulse until finely minced. Add the champagne vinegar, Dijon mustard, honey, lemon juice, salt, and pepper, and process until blended. Scrape down the sides, pour in the extra-virgin olive oil, and process until emulsified. Taste and adjust the seasonings by adding more salt and pepper, if necessary. (Alternatively, finely mince the garlic, add all of the ingredients to a jar with a tight-fitting lid, and shake thoroughly until emulsified. OR, in a medium bowl, whisk the minced garlic with the vinegar, mustard, honey, lemon juice, salt, and pepper until combined, then pour in the EVOO while vigorously whisking until emulsified.)

Store leftovers in a sealed container in the refrigerator. Allow to come to room temperature and shake well before using.

Nutrition

• Calories: 174 kcal
• Total Fat: 18 g
• Saturated Fat: 2 g
• Sodium: 224 mg
• Total Carbohydrate: 3 g
• Dietary Fiber: 1 g
• Total Sugars: 3 g
• Protein: 1 g