Best Champagne Vinaigrette Recipes

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CHAMPAGNE VINAIGRETTE



Champagne Vinaigrette image

A classic Champagne Vinaigrette recipe

Provided by Pat Neely

Categories     Mustard     Salad Dressing     Vinegar     Honey

Yield Makes 3/4 cup

Number Of Ingredients 9

1 garlic clove, finely chopped
2 tablespoons dijon Mustard
1/4 cup champagne vinegar
2 tablespoons fresh lemon juice
2 tablespoons honey
2 or 3 dashes hot sauce
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/2 cup extra virgin olive oil

Steps:

  • Whisk together the garlic, mustard, vinegar, lemon juice, honey, hot sauce, salt, and pepper in a large bowl. Slowly whisk in the olive oil until the dressing is emulsified. Alternatively, you can combine all the ingredients in a blender or a food processor and puré until smooth.

PEAR AND POMEGRANATE SALAD WITH GORGONZOLA AND CHAMPAGNE VINAIGRETTE



Pear and Pomegranate Salad with Gorgonzola and Champagne Vinaigrette image

Provided by Guy Fieri

Categories     appetizer

Time 5m

Yield 6 servings

Number Of Ingredients 13

8 cups baby spinach or romaine lettuce
1 ripe pear, cut in half
1/3 cup pomegranate seeds
2 ounces Gorgonzola
Champagne Vinaigrette, recipe follows
Fresh cracked pepper
1 tablespoon honey
1/4 cup champagne vinegar
1 teaspoon Dijon mustard
1/2 teaspoon minced garlic
1 tablespoon freshly squeezed lemon juice
1/4 teaspoon freshly cracked black pepper
2 tablespoons olive oil

Steps:

  • In a decorative bowl or platter, add the spinach or romaine. Cut the pear into fans, and then slice again on the diagonal, add the greens, crumble the Gorgonzola onto the salad and then drizzle with about half of the vinaigrette. Top with fresh cracked pepper and lightly drizzle the whole salad with the honey. Serve immediately.
  • In a small bowl or glass jar, add all the ingredients except the olive oil. Mix well, then slowly drizzle in the olive oil to combine. Refrigerate until ready to use.

SIMPLE GREEN SALAD WITH CHAMPAGNE VINAIGRETTE



Simple Green Salad with Champagne Vinaigrette image

Provided by Valerie Bertinelli

Categories     side-dish

Time 20m

Yield 4 servings

Number Of Ingredients 10

1 cup cherry tomatoes, halved or quartered if large
1/4 cup thinly sliced red onion
1 small head green leaf lettuce, torn or cut into bite-size pieces
1 small head red leaf lettuce, torn or cut into bite-size pieces
1 orange, yellow or red bell pepper, thinly sliced
1/2 seedless cucumber, quartered lengthwise and sliced
1/4 cup Champagne vinegar
2 tablespoons Dijon mustard
1/2 cup extra-virgin olive oil
Kosher salt and freshly ground black pepper

Steps:

  • Combine the cherry tomatoes, onions, green leaf lettuce, red leaf lettuce, bell peppers and cucumbers in a large salad bowl.
  • In small bowl, whisk together the vinegar and mustard. Gradually whisk in the oil to emulsify. Season with 1/2 teaspoon salt and a few grinds of pepper.
  • Toss the salad with vinaigrette and season with additional salt and pepper as needed.

PEAR, TOASTED WALNUT AND MIXED GREEN SALAD WITH CHAMPAGNE-CRANBERRY VINAIGRETTE



Pear, Toasted Walnut and Mixed Green Salad with Champagne-Cranberry Vinaigrette image

Provided by Robin Miller : Food Network

Categories     appetizer

Time 16m

Yield 4 servings

Number Of Ingredients 10

1/2 cup halved walnuts
1/2 cup Champagne
1/2 cup canned jellied cranberry sauce
1/4 cup minced shallots
1 teaspoon Dijon mustard
2 tablespoons olive oil
Salt and ground black pepper
6 cups mixed lettuce greens
2 pears, cored and diced
1/2 cup dried cranberries

Steps:

  • Toast walnuts in a small dry skillet over medium heat (it will take about 3 minutes).
  • In a small saucepan, combine Champagne, cranberry sauce, shallots, Dijon mustard and oil. Whisk together. Set pan over high heat and bring to a boil. Simmer until reduced to about 1/3 cup (about 5 minutes). Remove from heat and season to taste with salt and black pepper.
  • Place greens in a large bowl. Top with pears, toasted walnuts and dried cranberries. Drizzle over cranberry vinaigrette just before serving.

CHAMPAGNE VINAIGRETTE



Champagne Vinaigrette image

If you end up with leftover champagne after a party, use it to make champagne vinegar -- the base for a tasty vinaigrette.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Gluten-Free Recipes

Yield Makes 1 cup

Number Of Ingredients 5

2 teaspoons Dijon mustard
1/4 cup champagne vinegar
3/4 cup extra-virgin olive oil
1/2 teaspoon salt
Pinch of freshly ground black pepper

Steps:

  • In a small bowl, combine mustard and vinegar; whisk together. While whisking constantly, slowly drizzle in olive oil. Season with salt and pepper.

NORDSTROM CAFE CHAMPAGNE VINAIGRETTE



Nordstrom Cafe Champagne Vinaigrette image

This tastes almost identical to the dressing I had on the best salad of my life! That salad has arugula (any baby greens will do), crunchy dried apple slices, fresh green apple slices, pickled red onion, goat cheese crumbles, almond slivers, sunflower kernels, and cooked chicken chunks. So yummy!

Provided by mgd7161

Categories     < 15 Mins

Time 10m

Yield 2 cups, 32 serving(s)

Number Of Ingredients 8

1 tablespoon chopped shallot
1 tablespoon Dijon mustard
2 tablespoons sugar
1 teaspoon minced garlic
1/2 cup champagne vinegar
1 1/2 cups salad oil
3/4 teaspoon salt
1/2 teaspoon white pepper

Steps:

  • In a medium bowl, use a whisk to combine all ingredients.

Nutrition Facts : Calories 93.3, Fat 10.1, SaturatedFat 1.4, Sodium 60, Carbohydrate 0.9, Sugar 0.8

FIVE BEAN SALAD WITH CHAMPAGNE VINAIGRETTE



Five Bean Salad with Champagne Vinaigrette image

Provided by Patrick and Gina Neely : Food Network

Categories     side-dish

Time 28m

Yield 6 to 8 servings

Number Of Ingredients 22

Water, as needed
Kosher salt
3/4 pound green beans, trimmed and halved
3/4 pound yellow wax beans, trimmed and halved
1 (14-ounce) can dark red kidney beans, drained and rinsed
1 (14-ounce) can black-eyed peas, drained and rinsed
1 (14-ounce) can garbanzo beans, drained and rinsed
1 bunch scallions, thinly sliced
1 bell pepper, diced
2 tablespoons chopped fresh Italian parsley leaves
2 tablespoons chopped fresh marjoram or oregano leaves, optional
Champagne Vinaigrette, recipe follows
Freshly cracked black pepper
1 clove garlic, minced
2 tablespoons Dijon mustard
1/4 cup champagne vinegar
2 tablespoons fresh lemon juice
2 tablespoons honey
2 to 3 dashes hot sauce
1/2 teaspoon salt
1/2 teaspoon freshly cracked black pepper
1/2 cup extra-virgin olive oil

Steps:

  • Bring a large pot of water to a boil over medium heat. Sprinkle with a generous pinch of salt and add in the fresh green beans. Cook until the beans are just tender, about 8 minutes. Drain and shock the beans in ice water to halt the cooking process. Strain the beans once more and set them aside.
  • Put the fresh and canned beans, scallions, bell pepper, Italian parsley, marjoram, if using, and Champagne Vinaigrette into a large serving bowl, and toss everything together to combine. Season the salad, to taste, with salt and black pepper. Serve and enjoy.
  • Mix together the garlic, mustard, vinegar, lemon juice, honey, hot sauce, salt and black pepper in a large bowl. Whisk in the olive oil in a slow continuous stream until the dressing has emulsified. Alternatively, you can add the ingredients to food processor or blender and puree until smooth.

CHAMPAGNE VINAIGRETTE DRESSING



Champagne Vinaigrette Dressing image

Make and share this Champagne Vinaigrette Dressing recipe from Food.com.

Provided by kasue5

Categories     Salad Dressings

Time 7m

Yield 16 ounces, 8 serving(s)

Number Of Ingredients 7

12 tablespoons champagne vinegar
8 tablespoons Dijon mustard
3 cups canola oil
1/2 cup honey
1/2 cup water
salt
white pepper

Steps:

  • In bowl, whisk vinegar, honey and mustard. Gradually add oil and whisk until emulsified. Season with salt & pepper.

SUMMER SALAD WITH GRILLED SHRIMP AND PINEAPPLE IN CHAMPAGNE VINAIGRETTE



Summer Salad with Grilled Shrimp and Pineapple in Champagne Vinaigrette image

Freshen up your grill with this mouthwatering summer salad recipe from Carapelli Extra Virgin Olive Oil. Made for sharing, this salad is savory, sweet and all-together amazing.

Provided by Carapelli® Olive Oil

Categories     Trusted Brands: Recipes and Tips     Carapelli® Olive Oil

Time 30m

Yield 4

Number Of Ingredients 11

¼ cup Carapelli Premium 100% Italian Extra Virgin Olive Oil
2 tablespoons Champagne vinegar or sherry vinegar
2 teaspoons Dijon mustard
¼ teaspoon coarse sea salt or kosher salt
⅛ teaspoon freshly ground black pepper
¼ teaspoon crushed red pepper flakes
2 cloves garlic, minced
1 pound uncooked large shrimp, peeled and deveined
½ fresh pineapple, peeled and cored, cut lengthwise into 4 slabs
8 cups mixed field greens or baby greens
3 tablespoons chopped fresh basil or tarragon leaves

Steps:

  • Heat a grill to medium-high heat or have a ridged grill pan ready. For vinaigrette, whisk together oil, vinegar, mustard, salt and pepper in a small bowl. Transfer 3 tablespoons of the mixture to a pie plate or shallow plate. Stir pepper flakes and garlic into oil mixture on plate.
  • (Sneak a quick dip of artisan bread into the mixture - so good!)
  • Add shrimp to plate; toss with oil mixture. Thread shrimp onto metal skewers or soaked bamboo skewers. Brush oil mixture from plate over skewers. Transfer skewers to grill; discard marinade on plate. Add pineapple to grill. Grill shrimp and pineapple (or cook shrimp in a heated ridged grill pan over medium heat and grill pineapple in pan after shrimp is removed) 4 minutes. Turn skewers and pineapple over; continue grilling 4 to 5 minutes or until shrimp are opaque.
  • Meanwhile, toss mixed greens with remaining vinaigrette; arrange on four large serving plates. Carve pineapple crosswise into 1/2 inch thick slices; arrange over salads. Remove shrimp from skewers; arrange over salads. Top with basil.

Nutrition Facts : Calories 264 calories, Carbohydrate 13 g, Cholesterol 172.6 mg, Fat 15.4 g, Fiber 3.3 g, Protein 20.8 g, SaturatedFat 2.3 g, Sodium 400.1 mg, Sugar 6.7 g

TOMATO-AND-CUCUMBER SALAD WITH TARRAGON-AND-CHAMPAGNE VINAIGRETTE



Tomato-and-Cucumber Salad With Tarragon-And-Champagne Vinaigrette image

Provided by Molly O'Neill

Categories     salads and dressings, appetizer

Time 10m

Yield 6 servings

Number Of Ingredients 12

6 tablespoons extra-virgin olive oil
2 tablespoons Champagne vinegar
1 tablespoon minced shallot
1 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 pints (about 1 1/2 pounds) red or yellow cherry tomatoes, halved
6 small kirby cucumbers, peeled, halved and thinly sliced
1/2 small red onion, very thinly sliced
1/2 cup chives, cut into 1-inch lengths
2 tablespoons minced tarragon leaves
1 tablespoon chopped mint leaves
6-8 outer leaves from a head of green lettuce

Steps:

  • In a large bowl, whisk together the olive oil, vinegar, shallot, salt and pepper. Add the tomatoes, cucumbers, onion and chives and toss to coat. Add the tarragon and mint and toss again. Line a serving bowl with the lettuce leaves and transfer the salad to it. Serve immediately.

Nutrition Facts : @context http, Calories 194, UnsaturatedFat 12 grams, Carbohydrate 17 grams, Fat 14 grams, Fiber 3 grams, Protein 3 grams, SaturatedFat 2 grams, Sodium 401 milligrams, Sugar 9 grams

SPINACH SALAD WITH STRAWBERRY CHAMPAGNE VINAIGRETTE



Spinach Salad with Strawberry Champagne Vinaigrette image

Categories     Fruit     Leafy Green     Side     Low Carb     Low Fat     Quick & Easy     Low Cal     Vinegar     Goat Cheese     Strawberry     Apple     Spinach     Sparkling Wine     Spring     Summer     Healthy     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Soy Free     Kosher

Yield Makes 4 servings

Number Of Ingredients 13

For marinated apples
1 cup sliced apple (1 small apple)
1/2 cup Apple Cider Vinaigrette
For strawberry Champagne vinaigrette
1/2 cup sliced hulled strawberries
2 tablespoons Champagne vinegar
1 tablespoon sugar
Pinch salt
For serving
4 cups organic spinach leaves (4 ounces)
4 tablespoons crumbled plain goat cheese (2 ounces)
4 tablespoons dried cranberries
4 teaspoons chopped toasted walnuts

Steps:

  • Make marinated apples:
  • In small bowl, combine apple slices and apple cider vinaigrette. Cover and marinate in refrigerator for at least 2 and up to 6 hours.
  • Make strawberry Champagne vinaigrette:
  • In blender, purée all ingredients until smooth.
  • To serve:
  • In medium bowl, toss together spinach and strawberry Champagne vinaigrette. Mound 1 cup dressed spinach on each plate. With fork or slotted spoon, lift apples from marinade and scatter 1/4 cup over each salad. Top each salad with 1 tablespoon cheese, 1 tablespoon dried cranberries, and 1 teaspoon walnuts.

POACHED PEAR SALAD WITH BLUE CHEESE AND CHAMPAGNE VINAIGRETTE



Poached Pear Salad With Blue Cheese and Champagne Vinaigrette image

This is a nice salad dish for the holiday season or special dinner. Much of this can be made ahead...a real time-saver! They suggest saving the poaching liquid for a spiced-wine spritzer or served warm as mulled wine. I tried the wine spritzer and it was very refreshing. From Bon Appetit December, 2009.

Provided by Scoutie

Categories     Salad Dressings

Time 45m

Yield 8 serving(s)

Number Of Ingredients 13

1 (750 ml) bottle dry red wine
1 cup orange juice
1 cup sugar
2 tablespoons crystallized ginger, chopped
1 cinnamon stick, broken in half
4 bosc pears, firm, peeled, halved lengthwise, cored
1/4 cup shallot, minced (about 1 large)
3 tablespoons champagne vinegar or 3 tablespoons white wine vinegar
1/2 teaspoon Dijon mustard
1/2 cup olive oil, extra-virgin
12 cups mixed baby greens (from two 5-ounce packages)
1 cup walnut pieces, toasted
1 cup blue cheese, crumbled (about 5 ounces)

Steps:

  • PEARS:.
  • Bring first 5 ingredients to boil in large wide saucepan over medium-high heat, stirring until sugar dissolves.
  • Add pear halves, cut side down. Return syrup to boil.
  • Reduce heat to medium-low; simmer uncovered until pears are tender, 20 to 25 minutes. Cool completely.
  • DO AHEAD: Can be made 1 day ahead. Cover and chill.
  • Drain pears.
  • Leaving top 1 inch intact (at narrow end), cut each pear half lengthwise into thin slices.
  • Gently press on pear halves to fan slightly.
  • VINAIGRETTE AND SALAD:.
  • Whisk shallot, vinegar, and mustard in small bowl to blend.
  • Gradually whisk in 1/2 cup oil.
  • Season vinaigrette to taste with salt and pepper.
  • DO AHEAD Can be made 1 day ahead. Cover and refrigerate.
  • Place greens in large bowl. Toss with enough vinaigrette to coat.
  • Mound greens on plates.
  • Arrange 1 pear half atop greens on each plate.
  • Sprinkle with walnuts and cheese.
  • Drizzle with more vinaigrette, if desired, and serve.

CHAMPAGNE VINAIGRETTE AND MIXED GREEN DELIGHT



Champagne Vinaigrette and Mixed Green Delight image

This is a recipe that reminds me of the yummy salad they serve at Sweetwater Tavern. The amounts for the last 4 ingredients can be to your liking.

Provided by Skys Mom

Categories     Spinach

Time 15m

Yield 6-7 serving(s)

Number Of Ingredients 13

2 1/2 teaspoons Dijon mustard
1/4 cup champagne vinegar
1 teaspoon honey
1 1/2 tablespoons water
1 cup extra virgin olive oil
1 large minced shallot
1/3 cup minced fresh basil
1 lb baby mixed greens
1 diced tomatoes
1/4 cup dried cranberries
1/4 cup diced dates
3 tablespoons pine nuts
1/4 cup fresh goat cheese

Steps:

  • Combine mustard, vinegar, honey and water.
  • Briskly whisk.
  • Slowly add in olive oil, shallots and basil.
  • Toss with mixed greens.
  • Top with additional ingredients to taste.

ENDIVE, MâCHE, AND RADISH SALAD WITH CHAMPAGNE VINAIGRETTE



Endive, Mâche, and Radish Salad with Champagne Vinaigrette image

Categories     Salad     Champagne     Leafy Green     Side     No-Cook     Vegetarian     Quick & Easy     Radish     Raw     Endive     Shallot     Gourmet     Sugar Conscious     Vegan     Pescatarian     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 8 servings

Number Of Ingredients 12

For dressing
2 tablespoons Champagne vinegar
1 tablespoon finely chopped shallot
1/4 teaspoon Dijon mustard
1/2 teaspoon salt
1/4 teaspoon black pepper
1/3 cup extra-virgin olive oil
1 tablespoon finely chopped fresh chives
For salad
1 1/2 pound Belgian endive (6 heads), cut crosswise into 1-inch pieces
8 ounces mâche (lamb's lettuce), trimmed (8 cups)
1 bunch radishes (1/2 lb), halved lengthwise, then thinly sliced crosswise

Steps:

  • Make dressing:
  • Whisk together vinegar, shallot, mustard, salt, and pepper in a small bowl. Add oil in a slow stream, whisking constantly until dressing is emulsified, then whisk in chives.
  • Make salad:
  • Toss together endive, mâche, and radishes in a large bowl, then drizzle with dressing and toss gently to coat. Serve immediately.

CHAMPAGNE DIJON VINAIGRETTE



Champagne Dijon Vinaigrette image

This is a great vinaigrette. You can add dried herbs if you like. I especially like it with mixed vegetable/fruit salads. If champagne vinegar is not available, it is easily homemade with leftover champagne and a few week's setting time. Instructions are included.

Provided by sugarpea

Categories     Salad Dressings

Time 5m

Yield 1 cup vinaigrette

Number Of Ingredients 5

2 teaspoons Dijon mustard
1/4 cup champagne vinegar
3/4 cup olive oil
1/2 teaspoon salt
fresh ground black pepper

Steps:

  • Place all ingredients in a small glass jar and shake until oil is emulsified.
  • May be kept in refrigerator up to 1 month.
  • Homemade champagne vinegar can be done by storing leftover champagne in an open jar, at room temperature for a few weeks.
  • It will turn into vinegar.

BUTTER LETTUCE WITH ORANGE MUSCAT CHAMPAGNE VINAIGRETTE



Butter Lettuce With Orange Muscat Champagne Vinaigrette image

This simple recipe (with a few of my own embellishments) is printed on the side label of a bottle of Orange Muscat Champagne Vinegar from Trader Joes. I think a scattering of toasted pepitas would be extra nice. Posting the recipe for all those JoeHeads out there...you know who you are!

Provided by COOKGIRl

Categories     Vegan

Time 15m

Yield 3-4 serving(s)

Number Of Ingredients 11

1 head butter lettuce
1 avocado, peeled, pitted and thinly sliced
1 cup jicama, cut into matchsticks
1 orange, peeled and segmented (I used Valencia)
1/4 cup red onion, diced small
2 tablespoons orange muscat champagne vinaigrette
1 tablespoon extra virgin olive oil (add more if you want-I like my vinaigrette on the lighter side usually)
salt and pepper, to taste
1 teaspoon stone ground mustard (my addition for a bit more zing)
fresh apple mint leaf (or pineapple)
2 tablespoons toasted pepitas (optional)

Steps:

  • Please note that all ingredient amounts are estimated.
  • Prepare the vinaigrette and set aside. Best prepared 1 hour in advance.
  • Gently toss the butter lettuce, avocado, jicama, orange segments, red onion and vinaigrette together in a large bowl.
  • Divide and arrange on 4 salad plates.
  • Garnish each serving with apple mint leaves and pepitas.
  • Pass the dressing.

BUTTER LETTUCE, MACHE AND POMEGRANATE SEEDS DRESSED WITH CHAMPAGNE VINAIGRETTE



Butter Lettuce, Mache and Pomegranate Seeds Dressed with Champagne Vinaigrette image

Provided by Food Network

Time 10m

Yield 6 servings

Number Of Ingredients 7

1 small shallot, finely chopped
3 tablespoons Champagne vinegar
1/3 cup olive oil
Kosher salt and freshly ground black pepper
1 (4-ounce) package mache
2 small heads butter lettuce
1/4 cup pomegranate seeds

Steps:

  • Add shallot and vinegar to a small bowl. Slowly whisk in olive oil to emulsify. Season to taste with salt and pepper.
  • Add mache and butter lettuce to each plate. Dress with the vinaigrette right before serving. Garnish each serving with pomegranate seeds.
  • You can substitute dried cranberries if you cannot find pomegranate. Dress the salad right before serving. If you serve it too early, it will get soggy for your guests.

WINTER GREENS WITH POMEGRANATE-CHAMPAGNE VINAIGRETTE



Winter Greens with Pomegranate-Champagne Vinaigrette image

Winter sparkles with colorful pomegranate and a splash of champagne vinaigrette on fresh greens.

Provided by By Betty Crocker Kitchens

Categories     Side Dish

Time 20m

Yield 8

Number Of Ingredients 7

1 (10-oz.) pkg. mixed salad greens
1 pomegranate
2 tablespoons champagne wine vinegar
1 1/2 teaspoons Dijon mustard
6 tablespoons oil
1/8 teaspoon salt
Dash freshly ground black pepper

Steps:

  • Place greens in large salad bowl. Peel and seed pomegranate, reserving seeds.
  • In small bowl, combine vinegar and mustard; blend well. With wire whisk, slowly beat in oil until thick. Add salt and pepper. Stir in half of pomegranate seeds.
  • Just before serving, add dressing to greens; toss to coat. Scatter remaining pomegranate seeds over salad.

Nutrition Facts : Calories 110, Carbohydrate 5 g, Cholesterol 0 mg, Fat 2, Fiber 1 g, Protein 1 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 60 mg, Sugar 2 g

SWEET ONION CHAMPAGNE VINAIGRETTE W DIJON MUSTARD



Sweet Onion Champagne Vinaigrette w Dijon Mustard image

This is so tasty.

Provided by barbara lentz

Categories     Dressings

Time 15m

Number Of Ingredients 9

1/2 large sweet vidalia onion roasted
10 clove garlic
1/4 c fresh parsley chopped
1/4 c sugar
1/4 c dijon mustard
2 c extra virgin olive oil
1/3 c champagne vinegar
1/2 c water
1 tsp each salt and pepper

Steps:

  • 1. Preheat oven to 425 degrees. Place the onion on a baking pan drizzle with a little olive oil. Roast until the onion is nice and browned. Remove from oven and let cool
  • 2. Place the onion in a food processor with the rest of the ingredients. Process until well incorporated

WATERCRESS AND PERSIMMON SALAD WITH CHAMPAGNE VINAIGRETTE



Watercress and Persimmon Salad with Champagne Vinaigrette image

Fuyu persimmons, which resemble tomatoes in shape, are best enjoyed while still firm and slightly crisp. The sweet, meaty wedges make a gorgeous counterpoint to the tangle of peppery greens.

Provided by Lillian Chou

Categories     Holiday 2018     Christmas     Christmas Eve     New Year's Eve     Thanksgiving     Winter     Fall     Appetizer     Salad     Persimmon     Watercress     Tree Nut Free     Wheat/Gluten-Free     Peanut Free     Dairy Free

Yield 8 servings

Number Of Ingredients 6

3 Tbsp Champagne vinegar
2 Tbsp minced shallot
1 tsp grated lemon zest
1/4 cup extra-virgin olive oil
3 firm-ripe Fuyu persimmons
16 cups watercress (from 2 bunches), tough stems discarded

Steps:

  • Whisk together vinegar, shallot, zest, 1/2 tsp salt, and 1/4 tsp pepper in a small bowl. Add oil in a slow stream, whisking until combined well.
  • Peel persimmons and cut into 1/3-inch-thick wedges. Toss watercress with persimmons and enough vinaigrette to coat, then season with salt and pepper.
  • Do Ahead
  • Vinaigrette can be made 1 day ahead and chilled.

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