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Best Champagne Vinaigrette for New Year’s Eve Charcuterie

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This bright, tangy champagne vinaigrette is made in under five minutes with simple ingredients. It’s the perfect accompaniment to a New Year’s Eve charcuterie board, cutting through rich meats and cheeses with a delicate, bubbly finish.

Ingredients

Scale
  • 3 tablespoons champagne vinegar
  • 9 tablespoons extra-virgin olive oil (generous 1/2 cup)
  • 1 teaspoon Dijon mustard
  • 1 small shallot, finely minced (about 1 tablespoon)
  • 1 teaspoon honey
  • 1/4 teaspoon fine sea salt
  • 1/8 teaspoon freshly ground black pepper

Instructions

  1. Mince the shallot finely. Put the minced shallot in a small bowl or jar.
  2. Pour the champagne vinegar over the minced shallot. Let it sit for 5 to 10 minutes to mellow the shallot’s bite.
  3. Add the Dijon mustard, honey, salt, and pepper to the bowl. Whisk together until the honey and salt are fully dissolved. If using a jar, screw on the lid and shake for about 10 seconds.
  4. Slowly drizzle in the olive oil while whisking constantly (or add oil to the jar, seal, and shake vigorously for 20 to 30 seconds) until emulsified and creamy.
  5. Taste and adjust seasoning as needed.
  6. Let the dressing rest at room temperature for 15 to 30 minutes before serving to allow flavors to meld. If separated after sitting, whisk or shake for 10 seconds to re-emulsify.

Notes

For best results, use room temperature ingredients. The shallot soak in vinegar is crucial for mellowing its flavor. If the dressing separates, simply shake or whisk to re-emulsify. The dressing can be stored in the refrigerator for up to one week; bring to room temperature before serving.

Nutrition

Keywords: champagne vinaigrette, New Year's Eve, charcuterie board, salad dressing, homemade vinaigrette, easy vinaigrette, champagne vinegar

Find it online: https://lyrafeast.com/best-champagne-vinaigrette-for-new-years-eve-charcuterie/