I missed you.
Last week there were no food posts. That is because I was in Uganda. Feeding children in poverty. One of the reasons I started this blog is because I look at food as a way to bring people to the table. To break bread and break open hearts with each other. Sharing life and stories and smiles.
Food has a way of opening a heart. And all of a sudden I’m telling my most embarrassing moment and you’re sharing why this week was so hard. And we’re eating with a fork in one hand and each others hearts in the other.
In Uganda, food also brought us together.
And when Jeremy wrote to you all about my time in Uganda, did you know a few of you sponsored a child? And it brought me such joy! To know we’re here together. We get it. Food. Why it’s important. How it can feed a soul.
I’m really grateful for you.
So I wanted to give you a little something today. It’s little. But it’s a favorite. An easy vinaigrette. So yummy. I use it on most of my salads.
Champagne Vinaigrette Recipe
I start with this salad at most gatherings. And the comments, “This dressing is so good. What’s in it?” Eventually turn into, “So will you please pray for me? Because this day has been hard.” And that’s why food is important.
It answers the question, “Will I eat?” so the bigger questions can be asked. And then we journey together.
You have these ingredients. It’s oil and vinegar. Garlic and Dijon mustard. It’s all things love.
If you have an immersion blender you can add everything together and blend and there it is. Beautiful and bright and ready to reveal the questions in our heart.
I like to keep it simple. I serve it with an Arugula and Spinach mix. It’s peppery and crisp flavor is outstanding with this dressing.
And creamy goat cheese. And dried blueberries or cranberries. And walnuts. So simple.
And we start with this at the beginning of the meal. We serve up salad. And then serve up our hearts to each other.
Thank you for your heart. I’d love to hear your stories of gathering at the table. Please share!Print
- Prep Time: 5 minutes
- Cook Time: 2 minutes
- Total Time: 7 minutes
- Yield: 4 1x
- 2 TBS Champagne Vinaigrette
- 1/2 tsp Dijon Mustard
- 1 garlic clove, minced
- 1/2 tsp kosher salt
- 1/4 tsp freshly ground black pepper
- 1/2 cup olive oil
- Add all ingredient through black pepper to a bowl and whisk together. Slowly drizzle in the olive oil while continuously mixing. Pour over salad of your choice,
- If you have an immersion blender, add all ingredients together. Insert your blender and blend for about 30 seconds until it is all combined.