A Fruit and Vegetable Salad with Champagne Vinaigrette RECIPE FOR TODAY

Fruit and Vegetable Salad with Champagne Vinaigrette

Yields: 3 to 4 servings
Prep time: 20 min

Ingredients:

Champagne Vinaigrette (see recipe below)
1 cup fresh pineapple, cut into bite-size pieces
1 cup sweet grape tomatoes, cut into bite-size pieces
1 cup English cucumber, peeled, seeded, and cut into bite-size pieces
1/4 of a small red onion, cut in half and then into thin slices
1 teaspoon red chili flakes*
1 tablespoon fresh marjoram leaves (leave smaller leaves whole), rough chop
Coarse salt and freshly-ground black pepper to taste

* If you can find a red jalapeño chile pepper, use in place of the chili flakes

Preparation:

Prepare Champagne Vinaigrette; set aside until ready to serve.

In a large bowl, combine the prepared pineapple, grape tomatoes, cucumber, onion, chili flakes, marjoram, salt, and pepper.

Drizzle a little of the prepared Champagne Vinaigrette over the salad and mix together. Do not overdress the salad. Taste and add more vinaigrette as needed just to coat the ingredients.

Makes 3 to 4 servings.
 

Champagne Vinaigrette:
1/4 cup hazelnut oil*
2 tablespoons Orange Muscat Champagne Vinegar
2 teaspoons Dijon mustard
Coarse salt and freshly-ground black pepper to taste

*You may also use walnut oil or extra virgin olive oil.

In a container with a tight fitting lid, combine the hazelnut oil, champagne vinegar, Dijon mustard, salt, and pepper; shake well to combined.

Store, covered, in the refrigerator.

Serve at room temperature. Shake or stir just before serving.