This dressing is super simple to make (and also really versatile); the addition of champagne vinegar just makes it feel special, and it can brighten up even the most blah meal. Try this over green salads, grain bowls, grilled meats (or tofu!) or even pasta dishes. You can make a batch of this dressing and store it in the fridge to use all week.
1/2 cup olive oil
1/4 cup champagne vinegar
1/4 cup fresh parsley
2 tablespoons fresh lemon juice
1 1/2 tablespoons honey
1 clove garlic
1 teaspoon salt
1/2 teaspoon pepper
Combine all ingredients in the container of a blender or food processor. Pulse until well combined. Cover and keep in the refrigerator for up to a week.
Drizzle over green salads, grain bowls, grilled meats, or pasta dishes.
If oil hardens when stored in the fridge, heat for 10 seconds in the microwave.
If dressing separates when stored in the fridge, stir vigorously with a fork to re-emulsify.