Whirring this champagne vinaigrette in the blender gives it a creamy consistency. If you don’t have a blender, just mince the shallots, then whisk the ingredients in a medium bowl.

Makes 2/3 cup, for 8 servings

ACTIVE TIME: 5 minutes

TOTAL TIME: 5 minutes

EASE OF PREPARATION: Easy

1 shallot, peeled and quartered
1/4 cup champagne vinegar or white-wine vinegar
1/4 cup extra-virgin olive oil
1 tablespoon Dijon mustard
3/4 teaspoon salt
Freshly ground pepper to taste

Combine shallot, vinegar, oil, mustard, salt and pepper in a blender. Puree until smooth.

NUTRITION INFORMATION: Per serving: 53 calories; 5 g fat (1 g sat, 4 g mono); 0 mg cholesterol; 1 g carbohydrate; 0 g protein; 0 g fiber; 182 mg sodium; 4 mg potassium.
0 Carbohydrate Servings
Exchanges: 1 1/2 fat

MAKE AHEAD TIP: Cover and refrigerate for up to 1 week.

A quick and easy dressing that guests were raving about.

Anonymous, Bellingham, Wa

If you haven't tried this dressing your missing out on a BIG taste. Made exactly as written using Champagne vinegar and over crisp romaine lettuce with sliced English cucumber and cherry tomatoes. Highly recommend.

Michael , Vancouver, BC