1 tablespoon Champagne vinegar 1 1/2 teaspoons minced shallots Pinch kosher salt 1/4 cup canola oil 1 tablespoon extra virgin olive oil 3/4 teaspoon chopped chervil Ground black pepper, to taste

Step 1 In a small bowl, combine the vinegar, shallots and salt; set aside for 20 minutes to soften the shallot. Slowly drizzle in the oils while whisking to emulsify the vinaigrette. Whisk in the chervil and pepper. This makes a scant one-half cup vinaigrette; the vinaigrette will keep, covered and refrigerated, up to 4 days.

In Recipes-list.com we have selected the most viewed recipes from category - Healthy eating Quick and easy Salads . Enjoy the best recipes specially selected for you! La Grande Orange Cafe's kale and quinoa salad is the right choice that will satisfy all your claims.