My best friend from childhood is getting married in March. So when she came to town, I wanted to celebrate... even if it was only lunchtime. I also happened to have a bottle of champagne, leftover filet mignon and a package from my January Paleo Pen Pal, Victoria. I decided that the paleo pen pals package, which included the 21 Seasoning Salute from Trader Joe's and some shallots, would make the perfect base for a yummy salad dressing. So champagne and shallots in hand, I was armed with a flavorful combination that would not disappoint.
Champagne-Shallot Salad Dressing
makes about 1/2 cup
1 egg yolk
2 teaspoons Trader Joes 21 Seasoning Salute
1 Tablespoon apple cider vinegar
2 Tablespoons champagne
juice of 1/2 lemon
1/4 cup extra virgin olive oil
Christine's Champagne Salad:
4 cups spinach, rinsed and dried
6 oz. cooked filet mignon, sliced thin*
1/2 grapefruit, peeled and sliced into wedges
2 Tablespoons Champagne Shallot dressing
1 1/2 Shallots, sliced thin
1 teaspoon butter
1 Tablespoon dry champagne
Salt and Pepper
Prepare the champagne shallots. In a small skillet, melt the butter over high heat. Add the shallots and a pinch of salt. Cook, stirring often, until the shallots begin to soften and caramelize, about 5 minutes. Add the champagne and simmer until the shallots completely absorb the liquid, about 3 more minutes. Remove from heat and set aside. In a large bowl, toss the spinach with the dressing. Separate the spinach on plates, top with filet mignon, grapefruit slices, and champagne shallots. Season with salt and pepper to taste.
*You obviously do not have to use filet mignon here. I think a simple chicken or grilled shrimp would work just as well!