This Homemade Champagne Vinaigrette is light, tangy, and perfect for salads, vegetables, and more.

Scale

1/4 cup Champagne vinegar

1 tablespoon Dijon mustard

1 tablespoon honey or maple syrup

1/2 teaspoon salt

1/4 teaspoon pepper

3/4 cup extra virgin olive oil

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1. In a medium bowl, whisk together Champagne vinegar, Dijon mustard, honey or maple syrup, salt, and pepper until well combined.

2. Gradually drizzle in the olive oil while whisking continuously to create an emulsion.

3. Taste and adjust seasoning as needed.

4. Store leftover vinaigrette in an airtight jar in the fridge for up to one week.

Use high-quality olive oil for best flavor.

Shake well before each use.

Adjust sweetness or acidity to taste.