Greetings! I feel as if I’ve been away forever, yet it has only been a bit over two weeks. And a very busy, active couple of weeks at that with our amazing trek through Peru’s Sacred Valley and Machu Picchu as well as our traversing the walkways of Iguazu Falls in Argentina. As soon as I get some time to sort through the thousands of photos I shot, I’ll share all about our adventures and post some pictures. In the meantime, we’ve only been home a couple of days, and I’ve been back at work and coming home only to collapse into bed far earlier than normal.
Tonight I finally found energy to peruse my photo files and see if my food folder had anything worthy of sharing. Well, not much going on there! I was so busy prior to leaving that I didn’t cook much, and when I did, I didn’t take any pictures. Boo hoo! I’ll have to get busy in the kitchen in the coming weekends if I want to keep my blog updated.
I did find one item not shared yet–mainly because I wasn’t happy with the photo. Well, it’s share this photo/recipe or share nothing.
If you haven’t checked out Chris at The Cafe Sucre Farine yet, please do. She is a delightful writer with fabulous recipes, and she shares tons of salad dishes that are divine along with heavenly dressings. This one jumped to the top of my “must try” list as soon as I saw the ingredients. It includes Champagne vinegar, which I just happened to have a bottle of and which I had been saving for the perfect recipe.
If you have checked out Champagne vinegar, you’ll understand why I’ve been saving it. The stuff is expensive! But I bought it to attempt recreating the Girards Champagne dressing that I just love (and haven’t quite recreated with success yet).
Anyhow, Chris’s recipe includes garlic, honey, dijon mustard, and orange juice–all of which sounded yummy to me. So, I tried it. And I like it. A lot. Definite winner of a salad dressing recipe.
Have you ever made your own salad dressings? Easy peasy. We rarely buy bottled dressing anymore because making our own is quick, easy, and delish. Now, if I can just learn to take decent photos of salads and dressings, I can share more of them with you.
Champagne Honey Vinaigrette
- 1 clove garlic, minced
- 1 tsp. dijon mustard
- 2 tbsp. honey
- 1/4 cu Champagne vinegar (Chris recommends the Trader Joe’s brand)
- 1/4 cup freshly squeezed orange juice
- 1/4 cup canola oil
- 1/4 cup extra virgin olive oil
- 1/2 tsp. sea salt
- 1/4 tsp. freshly ground black pepper
Place all ingredients into a jar and shake, shake, shake. Unused dressing can be stored in a sealed container in refrigerator for several days.
SOURCE: The Cafe Sucre Farine