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How do you make a subtle vinaigrette?

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How do you make a subtle vinaigrette?

Sir Gawain | Nov 26, 2003 09:36 AM

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.

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