BOB & LENORE's COOKBOOK
© 2011 EVOO CANNON BEACH COOKING SCHOOL

CHAMPAGNE VINEGAR WITH ORANGE BLOSSOM HONEY

By:


We used red sparkling Enrico Cialdini, Italian lambrusco style in our Sunday Supper Feb 3, 2013.

Ingredients:

  • 1/2 cup champagne, something you would drink! White or red sparkling works too!

  • 2 tablespoons cup orange blossom honey
  • 1 tablespoon minced shallot
  • 1 tablespoon minced parsley
  • ¼ - 1/2 cup olive oil (use first measure and taste--add if needed)
  • 1 tablespoon parsley, chopped
  • 1 tablespoon chive, chopped

    Sea salt, pepper, coriander, to taste

Method:

Blend. Serve over hearty greens–best in winter, such as escarole, radicco and frisee.






TO RECIPES

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