Best Champagne Vinaigrette Recipes

CHAMPAGNE VINAIGRETTE

Steps:

• Whisk together the garlic, mustard, vinegar, lemon juice, honey, hot sauce, salt, and pepper in a large bowl. Slowly whisk in the olive oil until the dressing is emulsified. Alternatively, you can combine all the ingredients in a blender or a food processor and puré until smooth.

PEAR AND POMEGRANATE SALAD WITH GORGONZOLA AND CHAMPAGNE VINAIGRETTE

Steps:

• In a decorative bowl or platter, add the spinach or romaine. Cut the pear into fans, and then slice again on the diagonal, add the greens, crumble the Gorgonzola onto the salad and then drizzle with about half of the vinaigrette. Top with fresh cracked pepper and lightly drizzle the whole salad with the honey. Serve immediately.
• In a small bowl or glass jar, add all the ingredients except the olive oil. Mix well, then slowly drizzle in the olive oil to combine. Refrigerate until ready to use.

SIMPLE GREEN SALAD WITH CHAMPAGNE VINAIGRETTE

Steps:

• Combine the cherry tomatoes, onions, green leaf lettuce, red leaf lettuce, bell peppers and cucumbers in a large salad bowl.
• In small bowl, whisk together the vinegar and mustard. Gradually whisk in the oil to emulsify. Season with 1/2 teaspoon salt and a few grinds of pepper.
• Toss the salad with vinaigrette and season with additional salt and pepper as needed.

CHAMPAGNE VINAIGRETTE

Steps:

• In a small bowl, combine mustard and vinegar; whisk together. While whisking constantly, slowly drizzle in olive oil. Season with salt and pepper.

PEAR, TOASTED WALNUT AND MIXED GREEN SALAD WITH CHAMPAGNE-CRANBERRY VINAIGRETTE

Steps:

• Toast walnuts in a small dry skillet over medium heat (it will take about 3 minutes).
• In a small saucepan, combine Champagne, cranberry sauce, shallots, Dijon mustard and oil. Whisk together. Set pan over high heat and bring to a boil. Simmer until reduced to about 1/3 cup (about 5 minutes). Remove from heat and season to taste with salt and black pepper.
• Place greens in a large bowl. Top with pears, toasted walnuts and dried cranberries. Drizzle over cranberry vinaigrette just before serving.

NORDSTROM CAFE CHAMPAGNE VINAIGRETTE

Steps:

• In a medium bowl, use a whisk to combine all ingredients.

FIVE BEAN SALAD WITH CHAMPAGNE VINAIGRETTE

Steps:

• Bring a large pot of water to a boil over medium heat. Sprinkle with a generous pinch of salt and add in the fresh green beans. Cook until the beans are just tender, about 8 minutes. Drain and shock the beans in ice water to halt the cooking process. Strain the beans once more and set them aside.
• Put the fresh and canned beans, scallions, bell pepper, Italian parsley, marjoram, if using, and Champagne Vinaigrette into a large serving bowl, and toss everything together to combine. Season the salad, to taste, with salt and black pepper. Serve and enjoy.
• Mix together the garlic, mustard, vinegar, lemon juice, honey, hot sauce, salt and black pepper in a large bowl. Whisk in the olive oil in a slow continuous stream until the dressing has emulsified. Alternatively, you can add the ingredients to food processor or blender and puree until smooth.

CHAMPAGNE VINAIGRETTE DRESSING

Steps:

• In bowl, whisk vinegar, honey and mustard. Gradually add oil and whisk until emulsified. Season with salt & pepper.

SUMMER SALAD WITH GRILLED SHRIMP AND PINEAPPLE IN CHAMPAGNE VINAIGRETTE

Steps:

• Heat a grill to medium-high heat or have a ridged grill pan ready. For vinaigrette, whisk together oil, vinegar, mustard, salt and pepper in a small bowl. Transfer 3 tablespoons of the mixture to a pie plate or shallow plate. Stir pepper flakes and garlic into oil mixture on plate.
• (Sneak a quick dip of artisan bread into the mixture - so good!)
• Add shrimp to plate; toss with oil mixture. Thread shrimp onto metal skewers or soaked bamboo skewers. Brush oil mixture from plate over skewers. Transfer skewers to grill; discard marinade on plate. Add pineapple to grill. Grill shrimp and pineapple (or cook shrimp in a heated ridged grill pan over medium heat and grill pineapple in pan after shrimp is removed) 4 minutes. Turn skewers and pineapple over; continue grilling 4 to 5 minutes or until shrimp are opaque.
• Meanwhile, toss mixed greens with remaining vinaigrette; arrange on four large serving plates. Carve pineapple crosswise into 1/2 inch thick slices; arrange over salads. Remove shrimp from skewers; arrange over salads. Top with basil.

TOMATO-AND-CUCUMBER SALAD WITH TARRAGON-AND-CHAMPAGNE VINAIGRETTE

Steps:

• In a large bowl, whisk together the olive oil, vinegar, shallot, salt and pepper. Add the tomatoes, cucumbers, onion and chives and toss to coat. Add the tarragon and mint and toss again. Line a serving bowl with the lettuce leaves and transfer the salad to it. Serve immediately.

SPINACH SALAD WITH STRAWBERRY CHAMPAGNE VINAIGRETTE

Steps:

• Make marinated apples:
• In small bowl, combine apple slices and apple cider vinaigrette. Cover and marinate in refrigerator for at least 2 and up to 6 hours.
• Make strawberry Champagne vinaigrette:
• In blender, purée all ingredients until smooth.
• To serve:
• In medium bowl, toss together spinach and strawberry Champagne vinaigrette. Mound 1 cup dressed spinach on each plate. With fork or slotted spoon, lift apples from marinade and scatter 1/4 cup over each salad. Top each salad with 1 tablespoon cheese, 1 tablespoon dried cranberries, and 1 teaspoon walnuts.

CHAMPAGNE VINAIGRETTE AND MIXED GREEN DELIGHT

Steps:

• Combine mustard, vinegar, honey and water.
• Briskly whisk.
• Slowly add in olive oil, shallots and basil.
• Toss with mixed greens.
• Top with additional ingredients to taste.

POACHED PEAR SALAD WITH BLUE CHEESE AND CHAMPAGNE VINAIGRETTE

Steps:

• PEARS:.
• Bring first 5 ingredients to boil in large wide saucepan over medium-high heat, stirring until sugar dissolves.
• Add pear halves, cut side down. Return syrup to boil.
• Reduce heat to medium-low; simmer uncovered until pears are tender, 20 to 25 minutes. Cool completely.
• DO AHEAD: Can be made 1 day ahead. Cover and chill.
• Drain pears.
• Leaving top 1 inch intact (at narrow end), cut each pear half lengthwise into thin slices.
• Gently press on pear halves to fan slightly.
• VINAIGRETTE AND SALAD:.
• Whisk shallot, vinegar, and mustard in small bowl to blend.
• Gradually whisk in 1/2 cup oil.
• Season vinaigrette to taste with salt and pepper.
• DO AHEAD Can be made 1 day ahead. Cover and refrigerate.
• Place greens in large bowl. Toss with enough vinaigrette to coat.
• Mound greens on plates.
• Arrange 1 pear half atop greens on each plate.
• Sprinkle with walnuts and cheese.
• Drizzle with more vinaigrette, if desired, and serve.

CHAMPAGNE DIJON VINAIGRETTE

Steps:

• 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.

BUTTER LETTUCE WITH ORANGE MUSCAT CHAMPAGNE VINAIGRETTE

Steps:

• Please note that all ingredient amounts are estimated.
• Prepare the vinaigrette and set aside. Best prepared 1 hour in advance.
• Gently toss the butter lettuce, avocado, jicama, orange segments, red onion and vinaigrette together in a large bowl.
• Divide and arrange on 4 salad plates.
• Garnish each serving with apple mint leaves and pepitas.
• Pass the dressing.

BUTTER LETTUCE, MACHE AND POMEGRANATE SEEDS DRESSED WITH CHAMPAGNE VINAIGRETTE

Steps:

• Add shallot and vinegar to a small bowl. Slowly whisk in olive oil to emulsify. Season to taste with salt and pepper.
• Add mache and butter lettuce to each plate. Dress with the vinaigrette right before serving. Garnish each serving with pomegranate seeds.
• You can substitute dried cranberries if you cannot find pomegranate. Dress the salad right before serving. If you serve it too early, it will get soggy for your guests.

ENDIVE, MâCHE, AND RADISH SALAD WITH CHAMPAGNE VINAIGRETTE

Steps:

• Make dressing:
• Whisk together vinegar, shallot, mustard, salt, and pepper in a small bowl. Add oil in a slow stream, whisking constantly until dressing is emulsified, then whisk in chives.
• Make salad:
• Toss together endive, mâche, and radishes in a large bowl, then drizzle with dressing and toss gently to coat. Serve immediately.

WINTER GREENS WITH POMEGRANATE-CHAMPAGNE VINAIGRETTE

Steps:

• Place greens in large salad bowl. Peel and seed pomegranate, reserving seeds.
• In small bowl, combine vinegar and mustard; blend well. With wire whisk, slowly beat in oil until thick. Add salt and pepper. Stir in half of pomegranate seeds.
• Just before serving, add dressing to greens; toss to coat. Scatter remaining pomegranate seeds over salad.

WATERCRESS AND PERSIMMON SALAD WITH CHAMPAGNE VINAIGRETTE

Steps:

• Whisk together vinegar, shallot, zest, 1/2 tsp salt, and 1/4 tsp pepper in a small bowl. Add oil in a slow stream, whisking until combined well.
• Peel persimmons and cut into 1/3-inch-thick wedges. Toss watercress with persimmons and enough vinaigrette to coat, then season with salt and pepper.
• Do Ahead
• Vinaigrette can be made 1 day ahead and chilled.

SWEET ONION CHAMPAGNE VINAIGRETTE W DIJON MUSTARD

Steps:

• 1. Preheat oven to 425 degrees. Place the onion on a baking pan drizzle with a little olive oil. Roast until the onion is nice and browned. Remove from oven and let cool
• 2. Place the onion in a food processor with the rest of the ingredients. Process until well incorporated