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170 170
Wildflower Spring Salad
with a Champagne Vinaigrette
Whisk the olive oil, vinegar, and shallots until well
incorporated. Season vinaigrette with salt and pepper
as desired.
½ cup olive oil
¼ cup champagne vinegar
1 tablespoon shallots, finely diced
Salt and pepper
Combine the spring mix, strawberries, red onion, and
edible flowers in a salad bowl and toss with the cham-
pagne vinaigrette. Serve immediately.
Spring-mix mesclun, as needed
½ cup fresh strawberries, sliced
½ cup red onion, sliced
Edible flowers, as needed
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