Champagne Vinaigrette

I don’t think you can underestimate the importance of a good vinaigrette. Mastering the balance of oil, acid and some simple aromatics makes leafy greens sing and is versatile in brightening both meat and vegetable dishes. This basic vinaigrette made with shallots and mellow champagne vinegar is a good place to start mastering this applied art! 

Yield About ¾ cup of vinaigrette 

Ingredients 

2 tablespoons finely chopped shallots 

¼ cup or 2 fl oz of champagne vinegar (or use sherry, white wine or red wine vinegar)

1 teaspoon of dijon mustard 

⅓ -½ olive oil (I like a tangy vinaigrette so I only use ⅓ cup of oil) 

salt and pepper to taste

Methods 

Place shallots in a small mixing bowl and cover with vinegar. Let sit for at least 2 minutes but no more than 5. Whisk in oil and add a pinch of salt and fresh cracked pepper to taste. 

Variation To make a vinaigrette lightly infused with tarragon, simply replace the vinegar with tarragon champagne vinegar. I like the Sparrow Lane brand, as it is good-quality and moderately priced. This dressing goes well on little gem lettuce leaves, particularly when part of a seafood meal.