Champagne Vinaigrette Recipe (with Honey)
Servings: 8 servings
Calories: 107kcal
If there's one salad dressing that gets me excited to eat more veggies, it's this champagne vinaigrette. I literally crave it every week! This recipe is inspired by a popular restaurant here in Kansas City called The Mixx, but now that I've mastered the ratio, we can make a similar version at home. It's perfect over almost any salad combination you can think of, so it's the dressing my family requests most often.
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Ingredients
- ¼ cup champagne vinegar
- ⅓ cup extra-virgin olive oil
- 1 tablespoon Dijon mustard
- 1 small shallot
- 1 clove garlic
- 3 tablespoons honey
- ½ teaspoon fine sea salt
- ¼ teaspoon ground black pepper
Instructions
- Add the vinegar, oil, mustard, shallot, garlic, honey, salt, and pepper to a blender. I recommend using a personal-size blender or a blender with a narrow base for the best blending results. (Like the Beast 850 or Vitamix 5200.)
- Secure the lid and blend until the dressing is smooth, and then adjust any seasoning to taste. You can add 1 tablespoon of water to help thin the texture if needed.
- Transfer the dressing to an airtight container and store it in the fridge until you're ready to use it. This dressing will keep well in the fridge for up to a week. If the dressing thickens when it's chilled, let it come back to room temperature by setting it on the counter for 30 minutes, or you can run the sealed jar under warm running water, until it's runny in consistency again. It's normal for dressing to separate in the fridge, so shake well before each use.
Notes
Nutrition information is for roughly 2 tablespoons of dressing, assuming you get 1 cup of dressing from this recipe. This is automatically calculated, and is just an estimate, not a guarantee.
Update Note: I modified this recipe in May 2022 to make it more like the Honey Champagne Vinaigrette served at The Mixx and Caffetteria restaurants here in Kansas City. If you prefer the sugar-free version, you can use these measurements:
- 1/4 cup champagne vinegar
- 2/3 cup extra virgin olive oil
- 1 tablespoon chopped shallot
- 1 minced garlic clove
- 1 teaspoon dried tarragon (or 1 T freshly chopped)
- 1 tablespoon stone ground mustard
- 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper
Nutrition
Calories: 107kcal | Carbohydrates: 7g | Protein: 1g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Sodium: 153mg | Potassium: 14mg | Fiber: 1g | Sugar: 7g | Vitamin A: 1IU | Vitamin C: 1mg | Calcium: 3mg | Iron: 1mg