The gorgeous yet straightforward Champagne vinaigrette is a dressing. It has a fresh, vibrant flavor that quickly improves any salad dish and is highly adaptable. Generously mist!
I love using this champagne vinaigrette on all kinds of salads, as it's incredibly versatile and complements a variety of greens. Whether it's peppery arugula or mild baby spinach, this dressing works perfectly with them all. One of my favorite ways to enjoy it is on top of a Smoked Salmon, Avocado, and Arugula Salad – it's a must-try recipe! Besides salads, this vinaigrette also works wonderfully with spring and summer veggies like asparagus, fennel, and avocado.
In fact, I often use it as a marinade for white fish and salmon, adding an extra layer of flavor to these dishes.
Ingredients in Champagne Vinaigrette
When it comes to making salad dressings, I love to experiment with different flavors and ingredients to find the perfect balance. One of my favorites is the champagne vinaigrette, which is incredibly versatile and goes well with almost any salad. To make the champagne vinaigrette, you'll need a few simple ingredients that you may already have in your kitchen. I usually use olive oil, champagne vinegar, Dijon mustard, lemon juice, shallot, honey, salt, and pepper.
To make the dressing, I start by whisking everything together in a bowl until it's well combined. After you've made the dressing, you can store it in the fridge for up to a week, which makes it incredibly convenient for meal prep or busy weeknights. I like to use glass storage containers like Weck jars because they're sturdy, easy to clean, and eco-friendly. One of the things I love most about the champagne vinaigrette is its versatility.
It's a perfect match for both mild and bold salad greens, from peppery arugula to tender baby spinach. Additionally, it pairs well with a variety of vegetables, such as asparagus, fennel, and avocado. And when it comes to protein, it's a delicious marinade for white fish and salmon.
How to Refrigerate Champagne Vinaigrette:
Store the dressing in a glass jar or airtight container with a lid. Make sure to label the container with the date you made the vinaigrette. Keep it in the refrigerator, preferably in the back of the fridge where it's cooler, and away from any strong-smelling foods. Homemade champagne vinaigrette can last in the refrigerator for up to a week.
How to Freeze Champagne Vinaigrette:
Freezing champagne vinaigrette is not recommended as it can change the texture and consistency of the dressing.
How to Reheat Champagne Vinaigrette (If Required):
You do not need to reheat champagne vinaigrette, as it is typically served chilled. If the dressing has separated, simply give it a good shake or stir before serving.
Can I make this vinaigrette vegan?
Yes, simply substitute honey with maple syrup or agave nectar and make sure your Dijon mustard is vegan.
How can I adjust the sweetness level of the vinaigrette?
If you find the vinaigrette too sweet, reduce the amount of honey or substitute it with a less sweet sweetener. If you find the vinaigrette too acidic, increase the amount of honey or add a pinch of sugar.
Can I replace the champagne vinegar in the vinaigrette with another kind of vinegar?
Absolutely, you may use several kinds of vinegar like red wine vinegar, white wine vinegar, or apple cider vinegar. Just be aware that the flavor can be a little different.
Can I marinate meat in this vinaigrette?
Absolutely, you can marinate fish, poultry, and veggies in this vinaigrette. Save some vinaigrette aside to use as a dressing, though.
Champagne vinaigrette is a versatile and easy-to-make dressing that can be used in a variety of dishes. With proper storage techniques, you can keep your homemade dressing fresh and ready to use for up to a week in the refrigerator.