Strawberry & champagne mignonette

 /  /

Writer: Judy Shortsleeve

Strawberry & champagne mignonette

 /  /

Writer: Judy Shortsleeve

From bed to plate, Summer 2017 Cape Cod HOME | capecodlife.com

Strawberry & champagne mignonette

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Course: Appetizers/Snacks

Ingredients

  • 6 ounces Fresh strawberries
  • 1 small shallot
  • 5 Fesh basil leaves
  • 2 ounces White balsamic vinegar
  • 4 ounces Champagne
  • Salt to taste
  • Pepper to taste

Instructions

  • Wash strawberries, remove the stems, small diced. Small dice the shallots.
  • Roll the basil leaves and slice them in a thin chiffonade.
  • Mix all the ingredients add the champagne last.

Notes

Great on oysters on the half shell!
To learn more about the Naked Oyster visit nakedoyster.com
Tried this recipe?Let us know how it was!

Judy Shortsleeve