I think my friends would seriously make fun of me if they knew I made my own salad dressing from scratch instead of buying the storebought stuff. Mostly it's because I hate a lot of salad dressings in general (I use oil + vinegar 95 percent of the time), but there's something about throwing together your own salad dressings that just seems healthier.
This recipe is from the Nordstrom cafe menu, one of my favorite places to eat out. Sounds weird that Nordstrom has a restaurant, but they have the best food. This dressing is sweet but still light, so it's great on a salad of mixed greens and fruit. Stay tuned for a salad recipe early next week that goes perfectly with this!
Champagne Vinegarette Salad Dressing (Makes 2 cups)
- 1 tablespoon chopped shallot
- 1 tablespoon Dijon mustard
- 2 tablespoons sugar
- 1 teaspoon minced garlic
- 1/2 cup champagne vinegar
- 1 1/2 cups salad oil
- 3/4 teaspoon salt
- 1/2 teaspoon white pepper (I used black pepper, which is fine)
Combine all ingredients--except for the salad oil-- in a food processor and mix until well blended. Pour into a mason jar (or any sort of jar with a lid) and add oil. Shake well. Keep refrigerated.