Strawberry & champagne mignonette

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Writer: Judy Shortsleeve

From bed to plate, Summer 2017 Cape Cod HOME |

Strawberry & champagne mignonette


  • 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


  • 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.


Great on oysters on the half shell!
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