Champagne Vinaigrette for the table

Bright and fresh lemony Champagne Vinaigrette made in just minutes with a few simple ingredients! Reliable for salads, veggies, marinades, and more!

Happy Labor Day weekend friends! Unfortunately A cook didn't have much time to make a ton of recipes, BUT A cook wanted to share with you the favorite salad dressing of all time! Even better, right?

Not only is this a great dressing for salads, it is also a fabulous dipping sauce for fresh fruit! A cook originally found this in the Skinny Bitch cookbook and have been making it ever since, it truly makes me excited for a salad (and that really doesn't happen as often as A cook would like unfortunately!) So A cook hope y'all enjoy this sweet and flavorful vinaigrette as much as A cook do!

What goes in

• 1/4 cup champagne vinegar
• 2 tablespoons honey, or maple syrup
• 1 tablespoon fresh lemon juice
• 1/2 teaspoon dijon mustard
• 1/2 cup olive oil
• Salt and pepper, to taste

How it comes together

1. Place the vinegar, honey, lemon juice, and dijon mustard in a blender and pulse to combine. With the motor running, slowly add the oil in a steady stream and continue blending until the mixture is silky.
2. Use immediately or refrigerate in an airtight container. Enjoy!

Keep in mind

*This dressing will last in the fridge for up to 5 days in a sealed airtight container.