Tuesday, May 31, 2011

May 29 Salad

The delicious champagne vinegar I mentioned the other day tastes great on its own but even better with a little bit of olive oil, Dijon and lemon juice. This sweet vinaigrette popped atop a heap of spinach, goat cheese crumbles, shaved almonds and dried cranberries.

Orange vinaigrette
¼ cup orange muscat champagne vinegar
1 tablespoon fresh lemon juice
1 tablespoon Dijon
¼ cup olive oil
Whisk first three ingredients in a bowl to blend. Gradually whisk in oil.

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