Yield: almost 2 cups
You know, I haven’t created a lot of new recipes lately, as I have felt sort of caught between seasons: a winter that seemed bent on never ending and a spring that had several false starts. I have certainly been eating good food, but my favorite farm market hasn’t yet opened, so I haven’t had local produce to inspire me.
But now, I do believe that spring has sprung and new ideas are emerging along with tender shoots of dormant plants and blossoms on the earliest spring-blooming trees like Bradford Pears and pink Magnolias.
Like everyone else I’m sure, I’m finding that I am craving lightened and brightened dishes, so I created this champagne vinaigrette using my beloved Italian variety known as Prosecco. It is inexpensive and compatible with virtually everything. Even my husband, a devoted Cab drinker, loves it.
Remember that, especially in recipes with just a few ingredients like a vinaigrette, balance is everything, so feel free to tweak the proportions until they suit your palate.
3 generous tablespoons grainy mustard
1/2 teaspoon garlic powder
1/4 teaspoon onion powder
1 tablespoon balsamic vinegar
1 tablespoon maple syrup
1/2 cup dry/extra dry Prosecco or your favorite dry/extra dry champagne
1 cup olive oil
Sea salt to taste (avoid skimping; it needs a salt to bring out subtle layers of flavors)
Freshly ground black pepper to taste
In a jar or carton with a tight-fitting lid, whisk garlic and onion powders, balsamic vinegar, maple syrup, and Prosecco into mustard. Drizzle in olive oil, whisking continually, and season to taste with salt and pepper. Tweak any of the flavors for balance and store, covered, in refrigerator. I like to transfer vinaigrette to a squeeze bottle with a cap. Before serving, hold container under warm water for a few minutes to soften partially-solidified oil, and then whisk or shake vigorously. For guests, I like to serve the dressing in a clear glass container with a spout or a spoon like the miniature sundae glass in the photo.