Greens with Bubbly Champagne Vinaigrette
This salad is full of flavor and is very elegant. The homemade dressing has a bright taste with a little sparkle from the Champagne – a perfect touch for a New Year’s Eve celebration. You can prepare the dressing up to 8 hours ahead and refrigerate in a sealed container. You can also prepare the salad ingredients up through the point of adding the green onions and store, covered, in the refrigerator. Add the last few ingredients when ready to serve.
- 2½ teaspoons Dijon mustard
- ¼ cup Champagne vinegar
- 1 tablespoon Champagne
- 1 tablespoon water
- 1 teaspoon pure maple syrup
- 1 cup extra-virgin olive oil
- ½ teaspoon kosher or fine sea salt
- 1 large shallot finely chopped
- 1 head Boston or bibb lettuce torn into small pieces
- 5 ounces arugula
- ⅓ cup fresh dill sprigs
- ¼ cup green onions cut into 1-inch pieces
- 1 large pear cut into very thin slices
- ¼ cup raw pine nuts
- ½ cup Parmesan cheese shaved
In a bowl, whisk together the mustard, vinegar, Champagne, water, and maple syrup. Whisking constantly, slowly adding the oil. Add the salt and shallot and set aside.
In a large bowl, combine the lettuce, arugula, dill, and green onions. At this point, you can cover and refrigerate the prepared vinaigrette and greens separately for up to 8 hours.
When ready to serve, add pear slices, pine nuts, and cheese to the greens. Whisk the vinaigrette again and either serve the salad with the vinaigrette on the side or dress the salad prior to serving.
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