Photo: Iain Bagwell; Styling: Buffy Hargett
Champagne-Shallot Vinaigrette adds extra sparkle to salads as tasted in our Asparagus, Orange, and Lentil Salad.
Makes 1/2 cup
Total time: 5 Minutes
3 tablespoons Champagne vinegar
1 tablespoon finely chopped shallots
2 teaspoons honey
2 teaspoons Dijon mustard
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground pepper
1/4 cup extra virgin olive oil
Whisk together vinegar, shallots, honey, Dijon mustard, kosher salt, and freshly ground pepper in a small bowl. Gradually whisk in olive oil until blended.