Champagne Vinaigrette Dressing

This is my go-to champagne herb vinaigrette dressing. I try to avoid store-bought dressings whenever possible. I like to have a couple dressings on hand in the refrigerator so I can throw a salad together quickly or use it as a marinade for fish or chicken when needed.

It is a perfect vinaigrette dressing for every day and even for entertaining guests. It goes well with a variety of greens and looks pretty with all the fresh herbs. I use it most often with mixed greens or red and green butter lettuce and thinly sliced apples, goat cheese crumbles, and toasted nuts.

Ingredients

• 1/2 cup olive oil
• 1/2 cup canola oil
• 1/4 cup Champagne vinegar (Colavita brand is good)
• 1 heaping teaspoon sugar or honey
• 1/4 cup chopped fresh herbs, any combination of rosemary, basil, parsley, chives, or dill
• 2 tablespoons Dijon mustard
• 1 teaspoon chopped garlic
• 1 shallot, finely chopped
• 1/2 teaspoon Kosher salt

Directions

• Combine all ingredients in a large jar, shake well to combine and refrigerate.
• Make a day ahead if possible to left herb flavors develop and will last up to 2 weeks refrigerated.
• Remove from the refrigerator about 20-30 minutes before using to give oils time to warm up.

Do you have any favorite salad dressings to share? I am always looking for new ones.

Marianne