A light, delicate salad dressing that lets the salad ingredients shine.
1/3 cup extra-virgin olive oil, good quality
2 T champagne vinegar, good quality
1 T honey
1 1/2 T shallot minced
1/2 t Dijon mustard
1/2 t salt
Pich of pepper
Tools and Ingredients
In a small bowl, whisk together the mustard, shallot, honey, vinegar, salt, and pepper.
While whisking, slowly add the olive oil until the dressing is emulsified.
The dressing will have a consistent appearance, and the oil will not be seaprated and floating on top.
Serve over beet and feta salad (my favorite) or a green salad.
I order a beet feta salad at my favorite Italian restaurant, and it is dressed in a champagne vinaigrette. I have had this salad a couple of times and based on what I tasted, this recipe is my attempt to recreate what I was served. We also use this dressing on our fruit salads and spring green salads.