The Freshman Cook: Peachy Garden Fresh Salad w/ Champagne Vinaigrette

This weeks salad is a delicious garden salad made with romaine  lettuce and topped with peaches and champagne vinaigrette. Summer in a salad!

 Champagne Vinaigrette

1/4 cup Champagne Vinaigrette

1 tablespoon Dijon Mustard

1 cup Vegetable Oil

1/4 cup Olive Oil

1 tablespoon fresh Lime Juice

1 fresh Lime Zest, finely grated 

Salt & Pepper

We want to make the vinaigrette first. It needs to refrigerate 

for at least 1/2 hour before serving. With vinaigrette, there is never

too much refrigeration! So, pour the champagne vinegar in a bowl.

Add the dijon mustard, and whisk.

Add the vegetable oil and olive oil.

Zest the lime into a small bowl, then put into the bowl

with the oils, and whisk.

Squeeze the lime juice into the bowl, and whisk.

Add salt and pepper. and refrigerate. If there is not enough

champagne taste to satisfy you, add up to another 1/4 cup

of champagne vinaigrette.

 Put together your salad, by chopping the romaine,

add a couple grape tomatoes, cheddar cheese, and chop 

up a peach. Serve with vinaigrette.

Enjoy!

Thanks for joining me today!

Tomorrow we will be making a

Strawberry Trifle!

Hope to see you then!

Noah Baker

hi there,

i’m Noah

A California-born food blogger behind Freshman Cook, whose culinary journey began in his tiny apartment kitchen.

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