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