Winter Salad with Citrus and Champagne Vinaigrette
Ring in the new year with sparkle, flavor, and fun as we cook our way through an elegant 4-course Surf-n-Turf menu designed to impress. Whether you’re entertaining guests or simply celebrating in style, tonight’s menu is filled with luxurious touches—mini crab cakes with zesty remoulade, a vibrant winter salad, seared petite filet with herbed compound butter, and a showstopping chocolate soufflé.
Winter Salad with Citrus and Champagne Vinaigrette
Bright, crisp, and refreshing, this winter salad brings a burst of seasonal color and flavor to your New Year celebration. With juicy citrus, shaved fennel, and a tangy Champagne vinaigrette, it’s the perfect palate cleanser between rich courses—and a sparkling match for your favorite bubbly.
- Serves
- 4
Directions
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Make the Dressing: In a small bowl or jar, whisk together Champagne vinegar, Dijon mustard, and honey. Slowly drizzle in olive oil while whisking until emulsified. Season with salt and pepper.
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Assemble the Salad: In a large bowl, toss greens, fennel, shallot, and citrus slices gently with a bit of the vinaigrette.
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Plate & Finish: Arrange salad on plates and top with pomegranate seeds, toasted nuts, and cheese. Drizzle with additional vinaigrette and serve immediately.
From Shawnie's class “NY Champagne Celebration”
