My honey champagne vinaigrette brings sparkle and a smooth finish to anything green and leafy. Honey, Dijon, and champagne vinegar create the perfect snap of flavor for your next salad.
Honey Champagne Vinaigrette Because Your Greens Deserve The Best
Champagne usually means a toast. Here it just means my vinaigrette recipe is showing up overdressed for the salad bowl. The honey makes sure the greens aren’t in the background anymore, they’re the headliners.
I keep a freshly shaken jar of this honey champagne vinaigrette in my fridge because it rescues every salad from tasting like homework (I’m always experimenting). Champagne vinegar has its roots in Pinot Noir and Chardonnay grapes, so it feels a little personal to me, but you don’t have to care about wine to get why this salad dressing is special. It’s got that spark of acidity that makes the weekday salad grind feel intentional and holiday spreads a little more celebratory.
Why I Love This Recipe
- Champagne vinegar = sparkle without the bubbles.
- Only 6 ingredients, 4 if you don’t count the salt and pepper.
- Somehow this makes kale taste expensive.
Ingredients
Just a handful of ingredients needed to make this honey champagne vinaigrette.
- Champagne vinegar – grapes that went through a glow-up and came back as acid.
- Avocado oil – neutral and smooth.
- Honey – softens the vinegar without stealing the spotlight.
- Dijon – provides the contrast.
- Sea salt + black pepper – necessary amplifiers.
How to Make Honey Champagne Vinaigrette
Find the complete printable recipe with measurements in the recipe card at the BOTTOM OF THE POST.
- Step One (shake it up)
Add the champagne vinegar, Dijon, honey, salt, and pepper to a glass jar with a tight lid. Pour in the oil, seal it tight, and shake until everything looks smooth and blended. About fifteen seconds usually does it. - Step Two (taste and adjust)
Crack the lid and give it a taste. Add more salt or pepper if it needs it. I like it right on that line between tangy and mellow, so it works with anything from greens to roasted vegetables.
Recipe Tips
A few tips to make this homemade champagne vinaigrette even better.
- Shake it again before using if it’s been hanging out in the fridge.
- Pick a jar with some breathing room. It should be at least twice the size of the vinaigrette so everything can really move around. A full jar won’t let it emulsify the way it should.
- Use a small whisk if you’d rather mix it in a bowl instead of a jar.
- If you can’t find champagne vinegar, white wine vinegar will work, but it won’t have that same sparkle and then it’s not really champagne vinaigrette anymore.
- This dressing works on hearty greens like kale or cabbage, not just the soft stuff.
- Double the batch so you have extra ready to go.
- This vinaigrette can also stand in as the dressing for my spinach salad with Dijon vinaigrette if you want to give it a champagne twist.
- This dressing is also the next logical step to making my white balsamic vinaigrette, a similar recipe that I trade honey for maple. Try it.
Storage
Here’s how I keep this vinaigrette ready for that “salad” moment.
- Keep it simple and store the vinaigrette right in the jar you made it in. Tight lid, fridge, about two weeks.
- It’s normal for it to separate or for the oil to firm up when it’s cold. Just let it sit out for ten minutes, then shake it like you mean it until it looks smooth again.
FAQs
- Can I use a different oil?
The only other oil I prefer with this vinaigrette is grapeseed. Olive oil adds a stronger taste that competes with the champagne vinegar’s light acidity. Stick with a neutral oil if you can. - What does champagne vinegar taste like?
It’s crisp and tangy, with a softer edge than white wine or apple cider vinegar. Think of it as vinegar with manners. It does what you need, without overstepping. - Can I use this vinaigrette as a marinade?
It works great with chicken, shrimp, or roasted vegetables. The honey caramelizes just enough when heat’s involved, giving whatever you’re cooking a subtle glaze. My honey dijon dressing does the same thing but with a richer flavor from olive oil and red wine vinegar. - What can I serve with this vinaigrette?
I like it on a simple salad, roasted veggies, or even a quick grain bowl.
More Ways to Dress Up Your Greens
Here are a few other dressing ideas to keep things interesting.
- Greek Salad Dressing – classic with lemon and herbs.
- Italian Dressing – herby and pantry-friendly.
- Strawberry Spinach Salad with Strawberry Vinaigrette – sweet, fresh, and easy to love.
This post may contain affiliate links. Please read my disclosure policy.
Honey Champagne Vinaigrette
Equipment
- mason Jar with lid. For shaling and storing the vinaigrette.
- measuring cups and spoons For accurate ingredient ratios.
Ingredients
- ⅓ cup (80 ml) champagne vinegar
- 1 tbsp (15 g) Dijon mustard
- 1 tbsp (20 g) honey
- ½ tsp (3 g) sea salt
- ¼ tsp (1 g) black pepper
- ⅓ cup (80 ml) avocado oil or grapeseed oil
Instructions
- Add the champagne vinegar, Dijon mustard, honey, salt, and pepper to a glass jar with a tight-fitting lid.⅓ cup (80 ml) champagne vinegar, 1 tbsp (15 g) Dijon mustard, 1 tbsp (20 g) honey, ½ tsp (3 g) sea salt, ¼ tsp (1 g) black pepper
- Pour in the oil.⅓ cup (80 ml) avocado oil
- Secure the lid and shake vigorously for about 15 seconds, or until the vinaigrette looks smooth and fully emulsified.
- Taste and adjust the seasoning with more salt or pepper if needed.
Notes
- Shake again before using if the vinaigrette has been sitting in the fridge.
- Store in the same jar, tightly sealed, in the refrigerator for up to 2 weeks.
- Let it sit at room temperature for 10 minutes if the oil firms up, then shake until smooth again.
- Add a tablespoon (15 g) of mayonnaise to make a creamy version of this vinaigrette.
- Champagne vinegar can be found at most large grocery stores. Whole Foods almost always has it if it’s not stocked at your usual spot.
Nutrition
Have you made this Honey Champagne Vinaigrette? I’d love to hear how it turned out — leave a comment below and let me know.
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Judie says
Can I use olive oil?
Cathy Pollak says
Hi- Here’s what I wrote in the post about using olive oil…
Can I use a different oil?
The only other oil I prefer with this vinaigrette is grapeseed. Olive oil adds a stronger taste that competes with the champagne vinegar’s light acidity. Stick with a neutral oil if you can.
Judie says
Thank you so much.
Cathy Pollak says
Anytime.
Bess says
This vinaigrette hit every proper tastebud. Thanks!
Ina H says
I too love champagne vinegar and this was delightful on my green salad. Thank you for this speavial recipe.