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Cocoa Village 321-205-1740
Melbourne 321-676-8918

Champagne Wine Vinegar

Champagne Vinaigrette

  • 1 cup 100% pure Extra Virgin Olive Oil
  • 1/4 cup Champagne Wine vinegar
  • 1/2 cup champagne
  • Salt and freshly ground pepper
  • Pinch sugar, optional

Preparation: Whisk together olive oil, champagne vinegar, and champagne. (You may use a blender for this if you wish.).  Season to taste with salt & pepper.  If the vinaigrette tastes too sharp, add a pinch of sugar and whisk until dissolved.

Refrigerate any leftover vinaigrette and use within 1 week.

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Hearts of Romaine Salad

  • ¼ cup 100% pure Extra Virgin Olive Oil
  • ¼ cup Champagne or Pinot Noir Wine Vinegar
  • 2 TBSP minced shallots
  • 1 TBSP whole-grain Dijon mustard
  • 2 tsp. honey
  • ¾ tsp salt
  • ¼ tsp. freshly ground pepper
  • 4 romaine lettuce hearts
  • 8 radishes, halved & thinly sliced
  • Garnishes: freshly shaved Parmesan cheese, chopped fresh chives
Whisk together first 7 ingredients until blended.  Cover & chill 30 minutes (dressing may be stored in refrigerator up to 3 days.)
cut romaine hearts in half lengthwise, keeping leaves intact.  Arrange halves on individual serving plates.  Sprinkle with radishes.  Drizzle with vinaigrette.  Season with salt & pepper to taste.  Garnish if desired.

Plums with Prosciutto, Goat Cheese, Baby Arugula, and Champagne Vinegar

  • 8 ounces soft fresh goat cheese
  • 3/4 teaspoon ground black pepper
  • 6 thin prosciutto slices
  • 2 teaspoons Champagne Wine vinegar
  • 1 teaspoon minced shallot
  • 1/2 teaspoon Dijon mustard
  • 1/2 teaspoon honey
  • 2 tablespoons 100% pure extra-virgin olive oil
  • 4 ounces baby arugula
  • 6 sweet firm red plums (such as Burgundies or Satsumas), halved, pitted, cut into 1/4-inch-thick wedges
  • 1 teaspoon thinly sliced fresh mint (for garnish)

Preparation: roll cheese into 1-inch-thick log about 10 inches long. Sprinkle with 3/4 teaspoon pepper. Cut log crosswise into 6 equal pieces. Wrap each piece with prosciutto.  Whisk vinegar, shallot, mustard, and honey in medium bowl; gradually whisk in oil. Season with salt and pepper. Add arugula; toss to coat. Divide plums and prosciutto-wrapped goat cheese pieces among plates. Place dressed arugula alongside; garnish with mint.

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