This was a simple vinaigrette recipe that H showed us. We paired the vinaigrette with (if memory serves) spinach leaves, sliced fennel and a sliced pear, along with roasted chicken pieces.
-equal parts champagne vinegar and olive oil (e.g., a few tablespoons each)
-a teaspoon of honey
-Salt and freshly ground pepper to taste
-optional: a teaspoon of Dijon mustard (for emulsification – keeping the vinegar and oil together), perhaps shallots or garlic
Combine vinegar with the olive oil, then add the honey and, if desired, some mustard. Stir together, and pour over a bed of greens.
-May 8, 2011: The champagne vinegar came from Whole Foods, as did the fresh produce. Simple, but tasted refreshing and great.