1
cup champagne vinegar 1/2 cup sugar 1/2 cup water 1/2 teaspoon curry powder 1/4 jalapeno pepper, seeds removed 1 cup baby carrots, sliced in half lengthwise
ingredients SWEET POTATO CROUTONS: 2 medium sweet potatoes (peeled, cut into 1 / 2 - inch dice) 2 tablespoons olive oil Kosher salt & freshly ground black pepper (to taste) GOAT CHEESE BITES: 1/4 cup salted pumpkin seeds 1/4 cup salted sunflower seeds 8 ounces goat cheese Kosher salt (to taste) SALAD: 1/4
cup champagne vinegar 1 and 1/2 tablespoons dijon mustard 1 tablespoon honey 1/2 cup olive oil Kosher salt and freshly ground pepper (to taste) 8 ounces baby spinach 1/4 cup salted sunflower seeds (for garnish)
Or, make fresh by blending 1/2 cup fresh or frozen berries with 1/4
cup champagne vinegar, 1/4 cup fresh lime juice and 1 tablespoon honey.
honey ginger vinaigrette 1/4
cup champagne vinegar 2 tablespoons honey 1/2 teaspoon freshly grated ginger 1 garlic clove, freshly grated 1/4 teaspoon salt 1/4 teaspoon pepper 1/3 cup olive oil
Not exact matches
Roasted Hatch Potato Salad with Tuna 2 - 3 roasted hatch chilies 2 medium (1/2 lb) Yukon Gold potatoes, cut into 1/2 ″ pieces Salt 1/6
cup olive oil (2 tbsp + 2 tsp) 1/2 small red onion, sliced 1/8 ″ thick 1 large shallot, sliced 1/8 ″ thick 1 1/2 tbsp
champagne vinegar 1/2 tsp oregano 1/4 tsp black pepper One 6 - oz can tuna, drained 1/4
cup chopped cilantro or parsley Romaine, to serve (optional)
1 navel orange 1 blood orange 1 cara cara orange 1 tablespoon
champagne vinegar 1/2 teaspoon kosher salt 1/4 teaspoon black pepper 1/4
cup olive oil 5 ounces baby arugula 1 endive, chopped 1/4
cup smoked almonds, roughly chopped 2 ounces crumbled goat cheese
1 garlic clove, minced 1 1/2 teaspoon Dijon mustard Pinch of salt 1 1/2 teaspoons minced, fresh thyme 1 teaspoon each minced fresh oregano, basil, mint 1 tablespoon
champagne vinegar 1 1/2 teaspoons fresh lemon juice 3/4
cup extra-virgin olive oil Sea salt and freshly ground black pepper
For dressing 1 small shallot, minced 2 tablespoons
champagne vinegar Juice of 1 lime 2 tablespoons soy sauce 1 teaspoon agave nectar 2 teaspoons hazelnut oil 1/4
cup olive oil 1/4 teaspoon kosher salt 1/4 teaspoon black pepper
ingredients HALIBUT EN PAPILLOTTE 2
cups red seedless grapes (halved) 1/2
cup scallions (thinly sliced on the bias) 1/2
cup mint (finely torn) 1/2
cup sliced almonds (toasted) 2 tablespoons
champagne vinegar 1/4
cup olive oil 4 (6 - ounce) Halibut fillets (skinless) 4 tablespoons unsalted butter (softened) 8 tablespoons dry
Champagne (4 - ounces) flaky sea salt (to serve) Kosher salt and freshly ground pepper (to taste)
2 bunches lacinato kale 3 Pink Lady Apples, cored and thinly sliced 3/4
cup halved red grapes 1/4
cup chopped toasted walnuts 1 ounce Manchego cheese, shaved 1 tablespoon minced chives 1/4
cup olive oil 2 tablespoons
champagne vinegar 1 teaspoon Dijon mustard 1 shallot, minced 1 teaspoon kosher salt 1/2 teaspoon black pepper
6 cloves of garlic 7 tablespoons butter, at room temperature 1/4 teaspoon rice or
champagne vinegar Pinch of cayenne pepper Kosher salt and freshly ground black pepper 1 medium onion 4 1/4
cups water or chicken stock 5 ears of corn 1 — 2 chives
1
cup vegan mayonnaise 2 teaspoons rice
vinegar Juice of 1 lime 1 tablespoon agave nectar (a sweetener found in the baking section of many grocery stores) 1
cup champagne grapes 3 stalks celery, diced 1/4 inch 2 pounds Gardein chicken - style strips (check the freezer section of your supermarket), thawed and coarsely pulsed in a food processor or chopped by hand 3/4
cup walnuts, toasted and coarsely chopped Sea salt and freshly ground black pepper to taste
2
cups of water Coarse salt 1
cup quinoa 1 small shallot finely chopped 3 tablespoons of
champagne vinegar 1/4
cup plus 3 tablespoons of extra virgin olive oil 1 teaspoon grated lemon zest 2 teaspoons fresh lemon juice 3/4
cup finely chopped fresh flat - leaf parsley, basil (or your favorite herbs)
1/4
cup buttermilk 2/3
cups greek yogurt 1 tablespoon white wine or
champagne vinegar 3 tablespoons minced Vidalia or other sweet onion 1 small clove garlic, minced and mashed with a pinch of salt 2 teaspoons fresh dill, minced 1/4
cup extra virgin olive oil salt and freshly ground pepper to taste.
marinated red beet salad 4 medium red beets 2 tablespoons
champagne vinegar 1 tablespoon fresh orange juice 1 tablespoon fresh lemon juice 1 teaspoon caraway seeds salt to taste 1/4
cup thinly sliced red onion 1
cup loosely packed parsley leaves, left whole
In a small bowl, whisk together the
champagne vinegar, pressed garlic, 1/4
cup of the olive oil, 1/4 teaspoon salt, and a few good turns of pepper.