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6 to 8
By Joyce Goldstein
This salad has sparkle from mint, basil, pears, and, of course, the Champagne.
Toss the arugula and herbs with 2 to 3 tablespoons of the vinaigrette and place on a salad plate. Top with the pear slices and cheese strips, then drizzle with the remaining vinaigrette
To make Champagne Vinaigrette, whisk the oil, vinegar, and Champagne together. Season to taste with salt and pepper and add the sugar if needed to round out the flavor.