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Add 1/3 cup champagne vinegar, 1 tablespoon honey, 1 teaspoon Dijon mustard, 3/4 teaspoon kosher salt, and 1/4 teaspoon black pepper. Whisk or seal the jar and shake to combine. Add 1/2 cup extra-virgin olive oil. Whisk vigorously or seal the jar and shake until combined and emulsified.


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Instructions. Whisk all ingredients, except for the olive oil, in a small bowl until combined. Gradually whisk in the olive oil until emulsified. Both robust and delicate, this vinaigrette of champagne vinegar, herbs, and Dijon mustard will bring any salad to life.


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Begin whisking. In a small mixing bowl, combine ¼ cup Champagne vinegar, 1 to 2 tablespoons of Dijon mustard, and 1 tablespoon minced shallot. Add ½ tablespoon water and season with a big pinch of kosher salt and black pepper (about ½ teaspoon each) and whisk to combine. Incorporate the oil.


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directions. Place all ingredients in a small glass jar and shake until oil is emulsified. May be kept in refrigerator up to 1 month. Homemade champagne vinegar can be done by storing leftover champagne in an open jar, at room temperature for a few weeks. It will turn into vinegar.


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Instructions. Place garlic in a mini food processor or blender and pulse until finely minced. Add the champagne vinegar, Dijon mustard, honey, lemon juice, salt, and pepper, and process until blended. Scrape down the sides, pour in the extra-virgin olive oil, and process until emulsified.


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