Recipes provided with the Spirit of Aloha by Hawaii’s Chef’s, Families, Friends, and Businesses through…

Champagne Vinaigrette

Ingredients:
Champagne, brut (3/4 bottle)
Shallots, peeled, rough cut 4 each
Rice Wine Vinegar 1 cup
Rice/Bran Oil or Grape Seed Oil 3 cups
Agave Nectar (syrup) 1/8 cup
Sea Salt to taste
Black Pepper, fresh ground to taste
Mango, Avacado, and Grape Fruit, peeled and cut

In a blender, add shallots, champagne and rice vinegar and blend until smooth.
Slowly drizzle in oil (this step must be done slowly in order to properly emulsify)
Adjust seasoning with agave nectar, sea salt, and pepper to taste.
Arrange cut mango, avocado and grape fruit on a platter and drizzle the champagne vinaigrette over the fruits just before serving.

Smaller Portions:
One half cup champagne (1/2 cup)
One tablespoon chopped shallots
One quarter rice wine vinegar (1/4 cup)
One cup Rice/Bran Oil or Grape Seed Oil
Salt and fresh ground pepper

Yeild: one and one half cups, enough for 6-8 salads

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