Magic Vinaigrette
This magic vinaigrette is the formula you need for homemade dressing. Mix it up quickly or keep it on hand to use on salad or roasted vegetables. The beauty of this dressing is that it is easily mixed and matched with whatever you have on hand—just be sure to follow the method of balancing salt-fat-acid and it will be delicious.
Ingredients
Method
- Add extra virgin olive oil, champagne vinegar, Dijon, honey, salt, and 10 to 20 cranks of cracked pepper to a jar with a tight-fitting lid. This is optional, but add shallot or garlic if desired.
- Place the lid on the jar and shake until thoroughly combined and emulsified. (If you do not have a jar, simply use a bowl and whisk together with a small whisk or a fork.)
- Taste and adjust following the salt-fat-acid triangle: If it tastes too salty , add a bit more extra virgin olive oil. If it tastes too acidic , add a bit more salt. If it tastes too fatty , add a bit more vinegar. If it needs a bit more sweetness , add a little more honey.
- Then re-mix and taste again.
- Set the vinaigrette aside to use on salad, over roasted vegetables or simply save for later. This will keep well in the fridge for up to 2 weeks.
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