Manual

12
Champagne Vinaigrette
This all-purpose dressing is incredibly versatile as a salad topper, marinade or finishing drizzle for roasted vegetables.
Makes about 1 scant cup
2½ tablespoons champagne vinegar
1 teaspoon Dijon-style mustard
1 small shallot
¼ teaspoon kosher or sea salt
¼ teaspoon freshly ground black pepper
¾ cup extra virgin olive oil
1. Put the vinegar, mustard, shallot, salt and pepper and shallot into a Cuisinart® blender jar. Blend on
Low until processed. Slowly add the oil through the opening while running on Low (hold the cap or
even a dishtowel in place over opening to prevent any splattering).
2. Let mixture blend an additional 20 seconds after all has been added.
3. Taste and adjust seasoning as desired.
Nutritional information per serving (1 tablespoon):
Calories 91 (96% from fat) • Carb. 0g • Pro. 0g • Fat 11g • Sat. fat 2g
Chol. 0mg • Sod. 45mg • Calc. 0mg • Fiber 0g