So, I'll be making the salad Melanie Wong mentioned a while back - winter greens, sliced fuyu persimmon, and pomegranate seeds, but what kind of dressing or vinaigrette should I use? I am without imagination in this department, and the only two dressings I ever make are balsamic vinaigrette and Ceasar.
Methinks this calls for something more refined. Champagne vinaigrette perhaps? How do you make it?
Sorry to ask such a basic question.