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Champagne Vinaigrette

195 A Champagne Vinaigrette.JPG
195 A Champagne Vinaigrette.JPG

Champagne Vinaigrette


I love making salad dressings and champagne vinaigrette is my specialty. It’s perfectly balanced and oh so delicious and fresh. Feel free to add more or less Dijon and even a pinch of honey for a bit of sweetness. I think you will love it just how it is, but it’s your salad so do as you please!

Yield: 1 cup

Oven: N/A

Preparation time: 10 minutes

Cook Time: N/A

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1/4 cup champagne vinegar

2 tablespoons minced shallots (from approximately 1 medium size shallot)

1 teaspoon Dijon mustard

3/4 cup extra-virgin olive oil, best quality possible

kosher salt, as desired

freshly ground black pepper, as desired


1.   In a 4-cup capacity mason jar, add champagne vinegar, shallots, Dijon mustard, olive oil, salt and pepper. Secure the lid and shake until combined and emulsified. Alternatively, this can be done in a medium size mixing bowl slowly whisking the oil in a steady stream until fully emulsified.

2.   Toss with your favorite salad greens and enjoy!


Kitchen Note: Vinaigrette will last up to 3 days at room temperature, but keep in mind the longer it sits, the more “intense” it will taste because of the shallots.