FLORAL VINAIGRETTE

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Floral Vinaigrette image

This dressing, with its refined blend of Champagne vinegar and fragrant flowers, tops chef Cedric Vongerichten's Peekytoe Crab Salad with Spring Vegetables.

Provided by Martha Stewart

Yield Makes about 2 cups

Number Of Ingredients 5

1/2 cup Champagne vinegar
1/4 cup finely chopped shallots
1/2 cup olive oil
1 tablespoon chopped organic roses or nasturtium flowers
1 teaspoon coarse salt

Steps:

  • Place all ingredients in a medium bowl; whisk to combine. If not using immediately, re-whisk before serving.

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