Champagne Vinaigrette

A bright, tangy homemade vinaigrette that comes together in minutes. Perfect for elevating salads, grain bowls, roasted veggies, or as a marinade for chicken or fish.

Ingredients

• 1/4 cup champagne vinegar
• 1/2 cup olive oil or avocado oil
• 1 Tbsp Dijon mustard
• 2 tsp honey or maple syrup
• 1 small shallot, minced (or 1 Tbsp finely chopped red onion)
• 1/2 tsp CWG Go To Blend
• Fresh herbs, chopped — optional (parsley, tarragon, or chives)

Instructions

1. In a small bowl or jar, combine champagne vinegar, Dijon mustard, honey, minced shallot, and CWG Go To Blend.
2. Whisk or shake to combine.
3. Slowly drizzle in olive oil while whisking, or add oil to the jar and shake vigorously until emulsified.
4. Stir in fresh herbs if using. Taste and adjust seasoning.
5. Store in the refrigerator for up to one week. Shake well before each use.

Tips & Variations

• For a creamier dressing, whisk in 1 Tbsp mayonnaise or Greek yogurt.
• Substitute white wine vinegar if you don’t have champagne vinegar.
• Add a squeeze of lemon juice for extra brightness.
• Use maple syrup instead of honey for a vegan version.