Veuve Clicquot Vinaigrette

Little jars of Veuve Clicquot vinaigrette were parting gifts last eve as guests left after Thanksgiving dinner. This is the time of year to collect any extra left at the bottom of bottles that is not consumed. Let it sit in the fridge uncorked for a few days or even weeks and then turn that liquid gold into a tasty vinaigrette to have on a healthy salad. It is a fun memory from the bottle of Champagne earlier enjoyed.

3 tablespoons Champagne
1 tablespoon finely chopped shallots
1 teaspoon honey
1 teaspoon rice wine vinegar
1 tablespoon Dijon mustard
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground pepper
1/4 cup extra virgin olive oil