Whisk oil, vinegar, and champagne together. Season to taste with salt and pepper, add sugar, if desired. Beat the vinegar in a bowl with the optional sugar, garlic, salt and pepper until sugar and ...

This tart dressing is served at 1789 in Georgetown with a salad of mixed baby greens. Refrigerate in an airtight container for up to 2 weeks. Shake well before using. From chef Nathan Beauchamp.

Dark green julienned strips of kale are tossed with nutty quinoa and sunflower seeds, colorful bell pepper and red grapes, then dressed with a bright Champagne vinaigrette, in this recipe from La ...

*Refers to the latest 2 years of stltoday.com stories. Cancel anytime. Yield: about 1 cup 1/4 cup plus 2 tablespoons very finely diced red onion 1 1/2 teaspoons finely diced preserved lemon (see note) ...