Champagne Vinaigrette

If you are like me, you get bored with the same old salad dressing when you have to buy a whole bottle and use it all up.  Which translates to me not feeling like eating salad and thus not being healthy and wasting money on my spinach which goes to waste in the fridge.  So what is the solution?!  Make your own dressing because you can do it in whatever quantity you want and switch it up all the time. All you have to have is the basics: olive oil, vinegar of some kind, salt, sugar, pepper.  The type of vinegar and the other ingredients will keep you salad dressing changing and flavorful.  Just stick to the ration of 2:1 olive oil to vinegar.  Then throw in whatever sounds good.  Today I made a champagne vinaigrette, recipe as follows (but adjust to however much you want to end up with). 

Champagne Vinaigrette
1/4 cup olive oil
1/8 cup champagne vinegar 
1-2 cloves garlic diced
1 tablespoon diced roasted red pepper
1 or 2 tablespoon honey (to your taste preference)
1 tablespoon mustard
1 tablespoon lemon juice
1 teaspoon salt
fresh cracked pepper to taste
sprinkle of cayenne pepper (because I like everything with a kick!)

1. Combine all ingridents above in food processor or blender.  If you don't have one, you can still make it, just use a garlic press for the garlic and red pepper so it is super fine.

2. Blend ingredients or shake jar if not using food processor.  

3. Bottle and place in fridge for at least 1 hour for flavors to develop.
4. Shake or stir and serve on your salad.  Keep refrigerated and use within a week for best results.

Served on a baby spinach salad with feta, blueberries, avocado and pumpkin seeds.