Best Sparkling Vinaigrette Recipes

ARUGULA SALAD WITH BLISTERED GRAPES AND SPARKLING WINE VINAIGRETTE

Steps:

• Heat the olive oil in a medium skillet over medium heat. Add the almonds and cook, stirring often, until golden brown, 3 to 4 minutes. Transfer to a paper-towel-lined plate with a slotted spoon.
• Increase the heat to medium high and add the grapes, 1/4 teaspoon salt and a few grinds of pepper. Cook, stirring occasionally, until the grapes are tender and blistered in spots, about 3 minutes. Transfer to a bowl with a slotted spoon.
• Pour the oil from the skillet into a large measuring cup and whisk in the lemon juice and Dijon. Whisk in the sparkling wine, chives, 1/4 teaspoon salt and pepper to taste.
• Add the arugula to a large bowl. Add the grapes on top. Pour the dressing over the salad. Top with the almonds, grate over some fresh Parmesan and serve immediately.

SPARKLING VINAIGRETTE

Steps:

• In a small bowl, whisk together vinegar, oil, and water. Use immediately.

SPARKLING PARMESAN GARLIC VINAIGRETTE

Steps:

• Place all ingredients together in a Salad dressing cruet, corked bottle, lidded jar, or any other tightly closing vessel and shake vigorously. You may serve immediately.*
• *This vinaigrette is always better the next day, because the flavors have had time to mingle. In addition, the acids in the vinegar have had time to break down the parmesan, allowing for a better emulsion when shaken. Store in the refrigerator, and take out 30 mins before use to let the olive oil liquefy or run the bottle under a warm tap for the same effect in a rush.

ARUGULA SALAD WITH BLISTERED GRAPES AND SPARKLING WINE VINAIGRETTE

Steps:

• Heat the olive oil in a medium skillet over medium heat. Add the almonds and cook, stirring often, until golden brown, 3 to 4 minutes. Transfer to a paper-towel-lined plate with a slotted spoon.Increase the heat to medium high and add the grapes, 1/4 teaspoon salt and a few grinds of pepper. Cook, stirring occasionally, until the grapes are tender and blistered in spots, about 3 minutes. Transfer to a bowl with a slotted spoon.Pour the oil from the skillet into a large measuring cup and whisk in the lemon juice and Dijon. Whisk in the sparkling wine, chives, 1/4 teaspoon salt and pepper to taste.Add the arugula to a large bowl. Add the grapes on top. Pour the dressing over the salad. Top with the almonds, grate over some fresh Parmesan and serve immediately.Source: foodnetwork.comRecipe formatted with the Cook'n Recipe Software from DVO Enterprises.