Champagne Vinaigrette

Makes 1 quart


¾ cup champagne vinegar

2 tablespoons Dijon mustard

2 garlic cloves

½ cup roughly chopped shallots

1 teaspoon lemon zest

2 tablespoons lemon juice

2 tablespoons honey

2 teaspoon kosher salt

1 teaspoon pepper

2 cups Spotlight™ Oil


Put all ingredients except the oil in a blender and purée until smooth. While the blender is running, slowly add the oil until the vinaigrette is fluffy and light. It should be well emulsified and very light and airy.