Summer Salad with Champagne Vinaigrette

This light summer salad with crunchy fennel, shaved asparagus, sweet firm pears, pickled beets and creamy goat cheese is only made more elegant with a slightly effervescent champagne vinaigrette. 

I have to admit that I have never tried fennel in my salads until now.  I always thought it would be too licoricey, but its so not!  Its actually wonderfully crunchy with a light and refreshing licorice touch.  Not overpowering at all.  Now that I have discovered it, it will be a staple in both mine and Debbie’s salads from now on.

This is totally a sit on the deck on a hot summer night salad.  Its so light and refreshing.  A bit sweet and tangy, a little creamy and the dressing is so easy but luxurious with a good amount of bubbly.  It starts with a bed of romaine, followed by thinly sliced fennel and shaved asparagus.  The little heads of the asparagus spears didn’t shave well so we just threw those on top whole.

Sliced pears go on next, or you could julienne them or cut them in chunks, whatever your little heart desires, followed by chunks of sweet pickled beets.  Just love pickled beets!

Finally, sprinkle on some pumpkin seeds, little baby pea shoots, and small crumbles of goat cheese.  Summer salad perfection!

The vinaigrette is as easy as throwing all the ingredients EXCEPT the champagne into a jar to shake or a bowl that you can whisk in.  When those are all blended, then add the champagne and stir it in.

Don’t forget that you can adjust all the flavors in the vinaigrette.  If you think its too vinegry, then add a little more champagne or honey or both.  Or try a touch more olive oil.  Don’t be afraid to play with it.

This is the summer salad to serve when your having a few people over for dinner.  Its pretty and elegant enough for a posh dinner party, but easy enough for a casual barbecue.   We just love this summer salad, especially with a nice glass of white wine or fruity sangria.

5 from 1 vote

Print

Summer Fennel and Asparagus Salad with Champagne Vinegrette

A light summer salad with crunchy fennel, shaved asparagus, sweet pears, pickled beets and creamy goat cheese made elegant with champagne vinaigrette.

Course Salad and Dressing

Cuisine Canadian

Prep Time 15 minutes

Servings 4 small side salads

Calories 155 kcal

Author Julie & Debbie

Ingredients

CHAMPAGNE VINAIGRETTE

• 1/4 cup olive oil
• 1/4 cup apple cider vinegar
• 2 tbsp honey
• 1 tsp mustard
• 1 tsp salt
• 1/2 tsp pepper
• 1/2 cup champagne

FOR THE SALAD

• 1 romaine heart , chopped
• half a fennel bulb , sliced thin (save the green fronds to sprinkle on top)
• 5-6 asparagus spears , shaved
• 1 pear , halved, core removed and sliced
• 5-6 slices pickled beets , cut into chunks
• 2 tbsp sunflower seeds , pumpkin seeds, or pine nuts
• 1 handful pea shoots
• 2 tbsp goat cheese (feta or chevre)
• 2 tbsp champagne vinaigrette

Instructions

MAKE THE VINAIGRETTE

1. Add all the ingredients, except the champagne, into a shake able container. A small mason jar works well for this. Shake well and then add the champagne and stir to combine. Set aside.

MAKE THE SALAD

1. Arrange the romaine lettuce on the bottom of the serving dish. Next sprinkle the sliced fennel all around followed by the shaved asparagus, the sliced pear, and chopped pickled beets.

2. Sprinkle the pea shoots and the sunflower or pumpkin seeds or pine nuts on top of it all.
3. Dress the salad directly before you serve it and sprinkle with the goat cheese.

Nutrition Facts

Summer Fennel and Asparagus Salad with Champagne Vinegrette

Amount Per Serving (1 side salad)

Calories 155 Calories from Fat 72

% Daily Value*

Fat 8g12%

Saturated Fat 2g10%

Cholesterol 3mg1%

Sodium 441mg18%

Potassium 508mg15%

Carbohydrates 17g6%

Fiber 6g24%

Sugar 17g19%

Protein 5g10%

Vitamin A 2735IU55%

Vitamin C 12.9mg16%

Calcium 64mg6%

Iron 5mg28%

* Percent Daily Values are based on a 2000 calorie diet.