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

MUSTARD CAPER VINAIGRETTE

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Use with roasted sweet potato-beet frisee salad.

Ingredients:

  • 1/2 cup champagne (sparkling wine)

  • 1/4 cup champagne vinegar
  • 1 tablespoon capers, chopped
  • 1 tablespoon dijon mustard
  • 1 tablespoon minced shallot
  • 1 teaspoon minced parsley
  • 1/4 cup EVOO
  • 1/3 cup grapeseed oil
  • Salt, pepper

Method:

Blend first six ingredients; slowly incorporated the oils. Season with salt and pepper, to taste.

Use as dressing for green salad, roasted beets with sweet potatoes, and frisee with fruit like orange or pomegranate seeds.






TO RECIPES

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