This recipe has definitely helped me in my healthy eating habit. Between this and the Homemade Ranch Dressing, these are the only dressings I need.
This champagne vinaigrette pairs so well with a spicy arugula and sweet fruit combination. Some of my favorite ideas for putting this recipe to use are fresh sliced peaches, arugula and burrata. To die for! Or my Arugula, Cantaloupe and Goat Cheese salad (pictured below), which I will be sharing here soon.
The recipe is sweetened with honey, which ensures that it is paleo friendly, if that is something you are concerned about. Whether you’re paleo or not, I do find it good practice to follow certain guidelines of the paleo lifestyle.
Now some recipes I have seen on the internet call for agave nectar as a sweetener for this, believing that agave is an acceptable substitute for a healthy or weight loss diet. It’s not their fault. Scientists and medical doctors alike were for a good while backing this claim.
However, both Dr. Oz and Dr. Weil and many others have stated that agave nectar is not the miracle sweetener we all wanted it to be. Once believed to be a good sugar alternative because of its low glucose level, it was thought that it would not cause the same spikes in blood sugar as the refined white stuff and other choices. It is now found that, while its glucose level is low, agave contains more fructose than other common sweeteners. That includes high-fructose corn syrup. Yikes! It is known that excess fructose elevates blood sugar and can lead to weight gain.
So, if you haven’t gotten the memo, agave is out. Reach for honey or maple syrup instead or other sweeteners such as stevia or coconut sugar. If you need some help figuring it all out, check out this post on paleo-approved sweeteners. But of course, everything in moderation.
Now, back to the dressing! Every week or so I mix up a bottle of this stuff and, between this and the ranch dressing, I’ve got all my salad basics covered. For now. My increasing appreciation for salads and salad experimenting has me pinning new dressings to try all the time now, working on different combinations and how to perfect everything so that I am really happy with what I am making and eating.
Enjoy this recipe and please let me know by email or in the comments below what you use it with as I am always looking for new ideas for salads to enjoy!
- ¼ cup champagne vinegar.
- 2 tablespoons honey
- 1 tablespoon fresh lemon juice
- 1 teaspoon Dijon mustard
- ½ cup olive oil
- Salt & pepper, to taste
- Add all ingredients but the oil and salt and pepper to a bowl or the blender and whisk or pulse to combine.
- While whisking or pulsing, add the oil into the mixture in a steady stream, continuing to mix until fully combined.
- Season with salt and pepper to your liking.
- Use or refridgerate in an airtight container.