Champagne Vinaigrette

Makes 4 servings. 10 minute cook time.

Goes great on a nice light salad.


  • 1 ½ tbsp lemon juice (ideally freshly squeezed)

  • 2 tsp champagne vinegar

  • 1 tsp dijon mustard

  • ¼ tsp sea salt

  • pinch of black pepper, freshly cracked

  • ¼ cup extra virgin olive oil (use the good stuff)


  1. In a bowl, whisk together the lemon juice, champagne vinegar, dijon mustard, salt and pepper. Slowly whisk in the olive oil. Serve immediately or store, covered, in fridge for up to 5 days (Give a good whisk before serving to reincorporate any separated oil).

This recipe is adapted from Danielle Walker's Against all Grain: Meals Made Simple cookbook Champagne Vinaigrette recipe (p. 247)