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.
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.