Champagne Vinaigrette -- A Toast to Letting Go and Watching Them Win

Late November 2038. Eldorado Prep is in the state championship. David Okafor's first championship game as head coach, his first full season. I was asked to attend and I did — sat in the stands with Lisa, not on the sideline, wearing a jacket instead of a polo and headset. It felt correct and also profoundly strange, like going back to a place you grew up after decades away and finding it exactly as you left it except that you have changed entirely.

Eldorado Prep won, 28-21. David called a play in the fourth quarter that I would never have called — an outside option on third and seven, with nothing in the box to account for it — and it went for a first down, and then a touchdown two plays later, and the game was essentially over. After the whistle he walked the field with the same unhurried composure he brings to every practice. He shook hands. He found his players. He did not make it about himself, which is the correct thing to do and also the hard thing to do when you've just won your first championship and the noise is all around you.

I texted him afterward: sixteen championships for this program. The program holds this. He texted back in thirty seconds: seventeen. I laughed out loud. I texted: your math is better than mine. He texted: I've been counting since year two of my staff tenure. I was counting before you were done. I stood up and told Lisa that David Okafor was going to be great and Lisa said: you already knew that. I said: yes, but now I know it for certain.

After the final whistle, I sat with Lisa for a long moment before getting up to leave — just the two of us in a stadium full of noise that wasn’t mine to make. That night I wanted to mark the occasion with something that felt light and celebratory without being loud about it, something that honored the quiet pride of watching someone you helped shape exceed everything you imagined. A Champagne Vinaigrette seemed exactly right: a little effervescence, a little brightness, the kind of thing you drizzle over something good and let it speak for itself — the same way David let that championship speak for itself.

Champagne Vinaigrette

Prep Time: 5 minutes | Cook Time: 0 minutes | Total Time: 5 minutes | Servings: 8

Ingredients

• 1/4 cup champagne vinegar
• 1 tablespoon Dijon mustard
• 1 tablespoon honey
• 1 small shallot, finely minced
• 1 clove garlic, finely minced
• 3/4 cup extra-virgin olive oil
• 1/2 teaspoon kosher salt, or to taste
• 1/4 teaspoon freshly ground black pepper
• 1 teaspoon fresh thyme leaves (optional)

Instructions

1. Combine base ingredients. In a small bowl or mason jar, whisk together the champagne vinegar, Dijon mustard, honey, minced shallot, and garlic until well combined.
2. Emulsify with oil. While whisking constantly, slowly drizzle in the olive oil in a thin, steady stream until the dressing is fully emulsified and slightly thickened. Alternatively, add all ingredients to a mason jar, seal tightly, and shake vigorously for 30 seconds.
3. Season to taste. Add salt and black pepper, then taste and adjust — add more honey for sweetness, more vinegar for brightness, or more mustard for depth. Stir in fresh thyme leaves if using.
4. Rest and serve. Let the vinaigrette sit for at least 5 minutes before serving to allow the shallot and garlic flavors to mellow and meld. Shake or whisk again just before dressing your salad.
5. Store. Transfer any remaining dressing to an airtight jar and refrigerate for up to one week. Bring to room temperature and shake well before each use.

Nutrition (per serving)

Calories: 185 | Protein: 0g | Fat: 20g | Carbs: 3g | Fiber: 0g | Sodium: 115mg