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A Toast To A Great Salad!

We celebrated St. Patrick’s Day a few days early at Tuesday Lunch.  The salad greens were topped with this ‘sparkling’ vinaigrette. Try it at home to add a special touch to your greens. Enjoy!

Champagne VinaigretteChampagne Vinaigrette

  • ¼ cup Champagne vinegar
  • ¼ cup Champagne
  • 1 tablespoon shallot, minced
  • 1 tablespoon Dijon mustard
  • 1 tablespoon honey
  • 1 cup olive oil
  • ½ teaspoon salt
  • ¼ teaspoon white pepper

In a blender add vinegar, Champagne, shallots, mustard, and honey. Pulse for 20 seconds to combine. With machine running, slowly drizzle oil in and blend until emulsified. Season with salt and pepper.

Makes about 1 ½ cups.

 

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