Ingredients: 3/4 of a bottle Champagne, brut 4 Shallots, peeled, rough cut 1 cup Rice Wine Vinegar 3 cups Rice/Bran Oil or Grape Seed Oil 1/8 cup Agave Nectar (syrup) Sea Salt to taste Black Pepper, ...

Whisk oil, vinegar, and champagne together. Season to taste with salt and pepper, add sugar, if desired. Beat the vinegar in a bowl with the optional sugar, garlic, salt and pepper until sugar and ...

This tart dressing is served at 1789 in Georgetown with a salad of mixed baby greens. Refrigerate in an airtight container for up to 2 weeks. Shake well before using. From chef Nathan Beauchamp.

Dark green julienned strips of kale are tossed with nutty quinoa and sunflower seeds, colorful bell pepper and red grapes, then dressed with a bright Champagne vinaigrette, in this recipe from La ...

Bright, colorful and amazingly easy to make, this shaved asparagus salad makes a striking presentation, whether you're entertaining company or… Get up-to-the-minute ...