Champagne Vinaigrette

Nov 30, 2011

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Ingredients

  • 16 ounces extra virgin olive oil
  • 1 medium carrot peeled, thinly sliced
  • 1 small white onion peeled, small dice
  • 1 rib celery small diced
  • 4 ounces champagne vinegar

Instructions

  1. In a small pot over medium heat with a splash of olive oil, sauté carrot, onion and celery until translucent.
  2. Reduce heat vinegar and simmer until the vegetables are tender.
  3. Remove from heat and whisk in remaining oil.

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