From Ashley Christensen's kitchen · Poole's Diner, Raleigh
shake · vinaigrette
NATIONAL AWARD WINNERPearlbridge Sweet Onion
From a national-award-winning chef
Ratio
CHAMPAGNE VIN 80HONEY 10VEG OIL 240
Ingredients
- ONION30 g
- CHAMPAGNE VIN80 ml
- HONEY10 ml
- SALT1 g
- VEG OIL240 ml
Method
- Pour to the lines in order (bottom → top): CHAMPAGNE VIN, HONEY, VEG OIL.
- Add finishing notes: ONION, SALT.
- Cap the jar and shake until emulsified.
Provenance
Southern American chef of Poole's Diner in Raleigh; James Beard Best Chef: Southeast and Outstanding Chef. Southern vegetable cookery and the cookbook Poole's.
Originally published as Sweet Onion Vinaigrette.
More from this kitchen →FAQ
Can this go in a shake jar?+
Yes — it passes the shake-fit checks and can occupy a jar column.
What do the quantities mean?+
Amounts below are from the published source, converted to ml/g where liquids allow. On a jar, every column scales to the same fill height.
Where did this recipe come from?+
Adapted from Ashley Christensen Poole's (AC Restaurants watermelon salad) (published as “Sweet Onion Vinaigrette”). Full citation lives in Provenance.