Swine & Sea — Champagne Vinaigrette — French Creole Recipe

Champagne Vinaigrette

Early springs bring the beginning of lettuce season. The variety of lettuces are endless, all with different crunches, tastes and colors. No matter the selection you choose they all scream to be used in a salad. Taking a handle full of different lettuces from the garden and drizzling it with a Champagne Vinaigrette is amazing by itself or just the acid needed to break up the richness of a steak.

Recipe

  • 1

    shallot , thinly sliced

  • 2 Tbsp.

    fresh lemon juice

  • ⅓ cup

    champagne vinegar

  • 1 Tbsp.

    honey

  • 2 tsp.

    Dijon mustard

  • ½ cup

    olive oil
  • Kosher salt
  • freshly ground black pepper
    Step 1

  • In a small bowl whisk together the shallot, lemon juice, champagne vinegar, dijon mustard and honey.

    • Step 2

  • Continue to whisk the mixture as you drizzle the olive oil in to create an emulsion.

    • Step 3

  • Season to taste with Kosher salt and black pepper.

    • Step 4

  • Store in an airtight container for up to 1 week. If the dress separates simply shake the container vigorously for 30 seconds.