Ingredients: 3/4 of a bottle Champagne, brut 4 Shallots, peeled, rough cut 1 cup Rice Wine Vinegar 3 cups Rice/Bran Oil or Grape Seed Oil 1/8 cup Agave Nectar (syrup) 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: 1/2 cup champagne 1 tablespoon chopped shallots 1/4 rice wine vinegar 1 cup Rice/Bran Oil or Grape Seed Oil Salt and fresh ground pepper