The City Magazine Since 1975

Champagne Vinaigrette

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2 Tbs. Champagne vinegar
1 heaping Tbs. Dijon mustard
1/4 cup olive oil
2 tsp. balsamic vinegar
1 pinch flaked salt


In a slip-proof bowl, mix Champagne vinegar and Dijon mustard with a whisk. Continue to whisk while slowly adding the olive oil. When emulsified, mix in balsamic vinegar and a large pinch of salt.

Lynn’s Note: “A good vinaigrette is like a little black dress—a must. This one seems basic, but it’s all about the ingredients and the whisking!”