Over the holidays, we had champagne for a few occasions at the house because who doesn’t love bubbly? Every time we have it though, we are always left with a quarter of a bottle here, or half a bottle there. Usually I toss it. Flat champagne is no fun. This time though, thanks to good old Pinterest, I had a plan! There couldn’t be an easier way to use it up with absolutely no effort! You can leave the champagne out, in a jar or any container really, leave it uncovered, or add some cheesecloth to keep out bugs in cases of warmer weather, and make champagne vinegar. Then forget about it for anywhere between a few weeks to a few months. See? Easy!
Once the vinegar is ready, you can use it a number of ways. I chose to try it out in a dressing using my favorite produce this time of year, blood oranges. They are so pretty. Sometimes I feel guilty eating them, but then I don’t because they’re tasty too. I snagged a bag of Moro blood oranges, with the most vibrant hues, at Trader Joe’s for $2.49. Sold! I’ve been eating them as snacks, much like my prior obsession with clementines, but really wanted to use that color to make this beautiful Blood Orange Champagne Vinaigrette. It makes eating healthy as part of my resolutions all the easier. Appealing food is just more enjoyable.
What you need
- 3 Moro blood oranges
- 2/3 cup champagne vinegar
- 2 teaspoons whole grain Dijon mustard
- 2 teaspoons lemon juice
- 1/2 cup extra-virgin olive oil
- 1/2 teaspoon ground sea salt
- 1/2 teaspoon ground pepper
Optional: If you’d like a little less tang, add a bit of honey. I left it out because I like tangy vinaigrettes.
- In a bowl or jar, (I used a 5 cup glass measuring cup) combine all of the ingredients and whisk well. You can alternatively whisk everything together and slowly add the olive oil or even blend all the ingredient to emulsify it, but I like the separation and just shake the bottle up before adding it to salads. Keep refrigerated.