This Champagne Vinaigrette Salad Dressing recipe with Chicken Harvest Salad is the perfect addition to a girls’ lunch, holiday meal, or dinner on the patio.

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Making your own homemade salad dressings is SO easy. Plus, you can control the quality of the ingredients and know exactly what’s in them.

And while my “go-to” everyday salad dressing usually involves a quick mix of balsamic vinegar, olive oil, and dijon mustard, this Champagne Vinaigrette pairs perfectly with the harvest green salad.

It’s my favorite dressing for this versatile salad that makes great use of the season’s best fresh produce.

What You’ll Need to Make the Champagne Vinaigrette Recipe

3 tablespoons champagne vinegar
1 clove of garlic, minced
2 teaspoons dijon mustard
2 teaspoons of honey
1/4 cup extra-virgin olive oil
Salt and freshly ground pepper to taste

This homemade vinaigrette recipe makes 1/2 cup of salad dressing.

Note: If you are unable to find Champagne vinegar, you can substitute white wine vinegar.

And although it’s not an instant fix if you want to make your own dressing today, you can use Martha Stewart’s simple way to turn leftover champagne into vinegar. (It’s really as easy as not dumping that open bottle left over from New Year’s Eve and allowing it to go through the fermentation process!)

How to Make Champagne Vinaigrette Dressing

In a small bowl, combine vinegar, garlic, honey, and mustard until well combined

Next, drizzle in the extra virgin olive oil, continuing to whisk until the oil is emulsified in the dressing.

Add salt and pepper to taste.

You can serve the dressing and room temperature but be sure to store any leftover dressing in an airtight container (such as a mason jar) in the refrigerator for up to 7 days.

To Make the Chicken Harvest Salad (Serves 4)

The tangy flavor of this delicious dressing will pair well with many of your favorite salad ingredients. Some of my favorite simple ingredients to pair with this homemade dressing is a harvest salad.

Simply toss together:

2 cups grilled or cooked chicken, cubed into bite-size pieces
2 stalks of romaine lettuce, sliced into thin strips
1 medium-sized apple of your choice, cored and cut into small pieces and doused in lemon juice
1/2 cup of fresh blueberries
1/4 cup gorgonzola blue cheese or feta cheese
a handful of grape tomatoes, cut in half
1/4 – 1/2 cup red onion, diced
1/4 – 1/2 cup salad topper mix that includes dried fruits and candied nuts (such as Orchard Valley).

When you’re ready to serve the salad, drizzle the dressing over the fresh salad, toss it thoroughly, and serve.

Recipe Tip: Sprinkle pomegranate seeds on this salad for a salad that will look extra beautiful on your Thanksgiving or Christmas dinner table.

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