Every Summer, my Aunt finds a white wine that she loves, at a reasonable price point, buys a case, and serves it all season. She calls it her “house white wine.” She does the same with a red in the Winter. “House” offerings are standards. They are those reliable libations and recipes upon which one can always count. I feel the same way about my house dressing. I avoid bottled dressings because I’m not looking for reasons to add sugar to my diet. This Champagne Vinaigrette is simple, tangy and a delightful addition to mixed green salads, pasta salads and more. It goes especially well on this Chicken, Apple and Goat Cheese Salad.
Yield: 1 cup
- 2 tablespoons minced shallot
- 1 1/2 teaspoons Dijon mustard
- 3/4 teaspoon minced garlic
- 1/4 cup Champagne vinegar
- 1/4 teaspoon kosher salt
- generous pinch of fresh ground black pepper
- 3/4 cup grape seed oil
In a blender, purée the shallots, mustard, garlic, vinegar, salt and pepper. Measure the oil and slowly pour it into the blender with the blender running on low. Continue until oil is fully incorporated. Season to taste with additional salt and pepper.