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The Washington Post

Champagne Vinaigrette

Champagne Vinaigrette 1.000
Apr 11, 2007

This tart dressing is served at 1789 in Georgetown with a salad of mixed baby greens.

Refrigerate in an airtight container for up to 2 weeks. Shake well before using.


Servings: 1 cup
Ingredients
  • 1/4 cup champagne vinegar
  • 1 1/2 teaspoons Dijon-style mustard
  • 1 tablespoon finely minced shallot
  • 1 tablespoon freshly squeezed lemon juice
  • 1/2 cup canola oil
  • 1/4 cup extra-virgin olive oil
  • Salt
  • Freshly cracked black pepper

Directions

Combine the vinegar, mustard, shallot and lemon juice in a bowl. Slowly whisk in the oils until they are emulsified. Season with salt and pepper to taste.


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Recipe Source

From chef Nathan Beauchamp.

Tested by Leslie Waugh.

E-mail questions to the Food Section.

E-mail questions to the Food Section at food@washpost.com.

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Nutritional Facts

Calories per 1-tablespoon serving: 93


% Daily Values*

Total Fat: 10g 15%

Saturated Fat: 1g 5%

Cholesterol: 0mg 0%

Sodium: 29mg 1%

Total Carbohydrates: 0g 0%

Dietary Fiber: 0g 0%

Sugar: n/a

Protein: 0g


*Percent Daily Value based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Total Fat: Less than 65g

Saturated Fat: Less than 20g

Cholesterol: Less than 300mg

Sodium: Less than 2,400mg

Total Carbohydrates: 300g

Dietary Fiber: 25g

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