Champagne Balsamic Vinaigrette Kale Dressing




  • ¼ cup Spice Horizon Champagne Balsamic Vinegar
  • 1 tsp Dijon mustard
  • 1 finely chopped shallot                                                              
  • 1 tsp fresh minced garlic
  • 1 large egg yolk
  • 1 cup Spice Horizon Extra Virgin Olive Oil
  • 1 tsp Spice Horizon Kosher Sea Salt
  • ½ tsp freshly ground black peppercorns
  • 1 Anchovy – boneless filet packed in oil (optional)
  • ¼ cup pancetta (fried crispy)
  • 2 boiled eggs (optional - roughly chopped)
  • Kale – freshly rinsed and roughly chopped


  1. In a blender, pulse the Champagne balsamic vinegar, Dijon mustard, separated egg yolk, garlic, salt and pepper just enough to mix to a smooth texture. If you choose to use the anchovy, you can add it at this stage.
  2. Turn the blender on the lowest speed and slowly drizzle the extra virgin olive oil until it is completely emulsified.
  3. Pour the dressing from the blender into a measuring cup and stir in the finely chopped shallot. Refrigerate dressing for 30-minutes as the shallot imparts flavor to the dressing.
  4. Hard boil 2 eggs and roughly chop eggs to use as a final garnish.
  5. Rinse the kale and roughly chop.
  6. Place kale into a large salad bowl and toss with enough dressing to moisten. Mix in the crispy fried pancetta and serve.
  7. You may wish to add the boiled egg, and grind a little more pepper on the top before serving.

Things you'll need for this recipe: