Using Champagne Balsamic Vinegar

Garden salad dressed with Champagne Vinaigrette

A light crisp vinegar with a Champagne taste, this vinegar has a golden color and fresh zesty flavor,  which adds sophistication and style to many dishes and also to drinks.
For recipes that call for a white wine vinegar we suggest switching to the Marc de Champagne Vinegar.
​Suggested Uses:

• Combine with one of our infused Olive Oils for a perfect dressing for crisp anytime salads.
• Reduce for a syrupy glaze for roasted vegetables.
• Add a splash to sparkling water for a summer aperitif.
• Drizzle over oysters au gratin, steamed mussels or pan-fried scallops.
• Liven up your potato salad with a few tablespoons of this vinegar.

Salmon with Champagne  Vinaigrette
Yield - 4 servings 
Prep time - 30 minutes

INGREDIENTS

• ½ cup plus 2 Tbsp. Oil & Vinegar 2Geaux Lemon Infused Olive Oil
• ¼ cup chopped shallots
• 1 Tbsp. minced garlic
• 3 Tbsp. Oil & Vinegar 2Geaux Champagne Vinegar
• 1 to 2 Tbsp. lemon juice
• 1 Tbsp. Dijon mustard
• 2 Tbsp. drained capers
• 2 tsp. chopped fresh tarragon
• Salt and pepper
• 4 salmon portions (4 to 6 oz. each)
• 2 Tbsp. chopped Italian parsley

INSTRUCTIONS

1. Pour ½ cup Oil & Vinegar 2Geaux Lemon Infused Olive Oil into a 12-inch frying pan over medium-high heat; when hot, add shallots and garlic and stir often until limp but not brown, about 2 minutes. Scrape into a blender or food processor and add vinegar, lemon juice, and mustard; whirl until smooth. Pour mixture into a bowl or pitcher and stir in capers, tarragon, and salt and pepper to taste.
2. Heat a heavy nonstick skillet over medium-high heat. Rinse any ice glaze from frozen Salmon under cold water; pat dry with paper towel. Brush both sides of salmon with oil. Place salmon in heated skillet and cook, uncovered, about 3 to 4 minutes, until browned. Shake pan occasionally to keep fish from sticking.
3. Turn salmon over and season with salt and pepper. Cover pan tightly and reduce heat to medium. Cook an additional 6 to 8 minutes for frozen salmon or 3 to 4 minutes for fresh/thawed fish. Cook just until fish is opaque throughout.
4. Transfer salmon to plates, drizzle with a little vinaigrette, and sprinkle with parsley. Serve remaining vinaigrette at the table to add to taste.