Champagne-Shallot Vinaigrette

Makes about 1/2 cup

This vinaigrette is perfect on our Red Lettuce, Asian Pear, and Mint Salad.


  • 1 small shallot, minced

  • 1 tablespoon champagne vinegar

  • 1 teaspoon fresh lemon juice

  • Pinch of coarse salt

  • ½ cup extra-virgin olive oil

  • Freshly ground pepper, to taste


  1. Stir together shallot, vinegar, lemon juice, and salt in a small bowl, and let stand for 10 minutes. Pour in oil in a slow, steady stream, whisking until emulsified. Season with pepper.

Cook's Notes

Vinaigrette can be refrigerated in an airtight container overnight.

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