Aching to make something with champagne vinegar that we bought (on impulse) at the amazing Berkeley Bowl Market, we jumped on this vinaigrette recipe in January issue of Sunset Magazine. The result is pretty good, though not outstanding (perhaps age will improve it):- 1 large shallot, minced
- 3 Tbsp Champagne vinegar
- 1 Tbsp Dijon mustard
- 10 Tbsp olive oil
- 1 tsp tarragon, chopped
- 1 tsp flat-leaf parsley, chopped
- 1 tsp kosher salt