This bright Citrus Champagne Vinaigrette uses citrus champagne vinegar, fresh lemon juice and extra light olive oil for the perfect balance of flavors for a spring salad.
In a small food processor with a spout, combine salt, garlic, water, mustard, lemon juice, vinegar and one tablespoon of the olive oil. Pulse to combine.
With the food processor running, slowly drizzle in the remaining olive oil. This will take approximately five minutes if you are drizzling slowly enough.
Season with salt and pepper and serve. Vinaigrette will keep in a air-tight container for 10-14 days in the refrigerator.
Calories: 104; Total Fat: 12 g; Saturated Fat: 2 g; Cholesterol: 0 mg; Total Carbohydrates: 0 g; Sugar: 0 g; Protein: 0 g.