Green Salad with Champagne-Mustard Vinaigrette
Ingredients
- 1 tablespoon Dijon mustard
- 1 tablespoon champagne vinegar
- ½ teaspoon sugar or honey
- 3 tablespoons extra virgin olive oil
- salt and ground black pepper, to taste
- 2 teaspoons chopped, fresh herbs, such as chives, tarragon or parsley
- 4 cups mixed greens such as baby romaine, baby spinach, mesclun, or arugula
Instructions
- In a medium mixing bowl, whisk together the mustard, vinegar and sugar or honey.
- While whisking constantly, slowly stream the olive oil into the mixture until it’s completely incorporated.
- Season the vinaigrette with salt and pepper and stir lint he fresh herbs.
- Reserve until ready to serve.
- Just before serving, gently toss the greens in the dressing to evenly coast them.
- Serve immediately.
Notes
Tip #1: When adding fresh herbs to a vinaigrette, wait to add them last to keep them from wilting and discoloring at the hands of the vinegar’s acidity.
Tip #2: Vinaigrettes can be made up to three days ahead of time and stored in an airtight container in the refrigerator.
Another wonderful Blog Mary Beth. The videos were excellent addition. Carving a chicken or turkey seems it will be easy to do now. Will definitely be carving the Turkey next time. The recipes look delicious and will be trying them –especially the Chocolate Mousse. Yummy. Thank you for posting tips as well.
I look forward to your next blog