RECIPE FOR CHAMPAGNE VINAIGRETTE RECIPES

Name: Champagne Vinaigrette
Yield: Makes 3/4 cup
Ingredients: 1 garlic clove, finely chopped; 2 tablespoons dijon Mustard; 1/4 cup champagne vinegar; 2 tablespoons fresh lemon juice; 2 tablespoons honey; 2 or 3 dashes hot sauce; 1/2 teaspoon salt; 1/2 teaspoon freshly ground black pepper; 1/2 cup extra virgin olive oil

CHAMPAGNE VINAIGRETTE RECIPE - EPICURIOUS

Champagne Vinaigrette Recipe - Epicurious image

A classic Champagne Vinaigrette recipe

Provided by Pat Neely

Yield Makes 3/4 cup

Number Of Ingredients 9

Ingredients

1 garlic clove, finely chopped
2 tablespoons dijon Mustard
1/4 cup champagne vinegar
2 tablespoons fresh lemon juice
2 tablespoons honey
2 or 3 dashes hot sauce
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/2 cup extra virgin olive oil

Steps:

Whisk together the garlic, mustard, vinegar, lemon juice, honey, hot sauce, salt, and pepper in a large bowl. Slowly whisk in the olive oil until the dressing is emulsified. Alternatively, you can combine all the ingredients in a blender or a food processor and puré until smooth.

PEAR AND POMEGRANATE SALAD WITH GORGONZOLA AND CHAMPA…

Pear and Pomegranate Salad with Gorgonzola and Champa… image

Provided by Guy Fieri

Categories appetizer

Total Time 5 minutes

Prep Time 5 minutes

Yield 6 servings

Number Of Ingredients 13

Ingredients

8 cups baby spinach or romaine lettuce
1 ripe pear, cut in half
1/3 cup pomegranate seeds
2 ounces Gorgonzola
Champagne Vinaigrette, recipe follows
Fresh cracked pepper
1 tablespoon honey
1/4 cup champagne vinegar
1 teaspoon Dijon mustard
1/2 teaspoon minced garlic
1 tablespoon freshly squeezed lemon juice
1/4 teaspoon freshly cracked black pepper
2 tablespoons olive oil

Steps:

In a decorative bowl or platter, add the spinach or romaine. Cut the pear into fans, and then slice again on the diagonal, add the greens, crumble the Gorgonzola onto the salad and then drizzle with about half of the vinaigrette. Top with fresh cracked pepper and lightly drizzle the whole salad with the honey. Serve immediately.
In a small bowl or glass jar, add all the ingredients except the olive oil. Mix well, then slowly drizzle in the olive oil to combine. Refrigerate until ready to use.

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