Mixed Greens with Shallot-Champagne Vinaigrette

Watch Chef Danielle share this and the rest of her New  Year’s Eve champagne menu on Let’s Talk Live!

The vinaigrette is the star of this simple, yet elegant salad. Use your favorite salad greens or mixed herbs.


    1 tablespoon olive oil
    1 cup sliced shallots (about 3 medium)
    1/4 cup champagne
    1 teaspoon Dijon mustard
    1 teaspoon sugar
    2 tablespoons rice vinegar
    2 tablespoons olive oil
    salt and pepper, to taste
    4 cups mixed baby greens


    Heat 1 tablespoon of olive oil in a medium saute pan over medium heat. Add the shallots and cook, stirring occasionally, until they begin to soften and brown, about 3 minutes. Pour in the champagne and cook until all but a teaspoon remains in the pan. Remove from heat and set aside.

Whisk together the mustard, sugar, vinegar and 2 tablespoons olive oil in a medium bowl. Stir in the shallots. Season to taste with salt and pepper.

Place greens in a large bowl. Add the vinaigrette and toss until the greens are evenly coated. Serve immediately.

Number of servings (yield): 4

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