Don't get me wrong - vinegar is a good friend of mine. From eating cucumbers soaked in white vinegar and sprinkled with sugar to a childhood trick of rinsing my freshly washed hair with vinegar, I try to have a bottle hanging around my kitchen (mostly for cleaning out the coffee pot). I actually have a couple bottles - some plain white vinegar and a bottle of balsamic vinegar. Well yesterday, I added another one to my pantry ... champagne vinegar.
According to the Cook's Thesaurus: "This light and mild vinegar is a good choice if you're want to dress delicately flavored salads or vegetables. Mix it with nut or truffle oil to make a sublime vinaigrette."
I bought champagne vinegar for a vinaigrette recipe that I saw on the Barefoot Contessa. Prior to watching that episode, I was kind of afraid of trying to make my own dressing. More about my dressing later, but for now champagne vinegar is a fear conquered.