Norwich Inn Champagne Vinaigrette
Submitted by karen_noll on March 24, 2004 at 9:37 am

Those of us lucky enough to visit King Arthur Flour in Vermont know of the Norwich Inn and the great food to be had in both their formal dining room and the brew pub. One of our members, biglakejudy, was kind enough to request this recipe from the chef. I scaled it down from its original restaurant size and made a slight change. The original recipe called for orange sections, and I substituted orange juice.

1 small shallot
2 T. Orange juice
1/2 tsp. white wine Worcestershire sauce
2 T. Dijon mustard
1/2 tsp. sugar
4 T. champagne vinegar
1 T. lemon juice

Puree above ingredients in blender or food processor while drizzling in:

1 cup oil (10% olive oil, 90% canola or vegetable oil)**
3/4 tsp. dried dill
**add 2 T. olive oil to measuring cup. Add enough canola or vegetable oil to make 1 cup.

Yield: 1 1/2 cups