For starters, I made a champagne vinaigrette that could be used on any salad, any time...its just that good. Take 1 part dijon mustard, 1 part white balsamic vinegar, some splenda (or sugar, your choice) and 2 parts dry champagne. Yes, the real deal here - alcohol - think a Korbel Brut. Whisk it all together and then sample...too tart? Add splenda/sugar. Too sweet? Add more champagne - woohoo :)
Then I sliced fresh strawberries and bosc pears and tossed them in with a little white balsamic vinegar and cooked them over a low heat in a wide saucepan for about five to seven minutes. Once they were softened, I placed them atop some mixed greens and then drizzled the vinaigrette all over. A few sprinkles of white peppercorns and you're set.
Ta-da! Simple, effectively delicious and a crowd pleaser!
- Melissa
