I love this time of year for the awesome selection of fresh field greens. There’s nothing better than a bowl full of baby greens topped with skillet potatoes, two fried eggs, fresh goat cheese and champagne vinaigrette. I know this because I used to work in a restaurant called The Flying Biscuit that has a  fried egg salad on the menu. Trust me. Its AMAZING. But you must have the champagne vinaigrette. There is no substitute. I have copied the recipe from The Flying Biscuit’s website for you here. So get out to your local Farmers Market, pick up some greens and grab a bottle of bubbly, baby!

Flying Biscuit Champagne Vinaigrette


1 cup mild olive oil
1/4 cup balsamic vinegar
1/2 cup Champagne
Salt and freshly ground pepper
Pinch sugar, or bit of honey if needed

To make Champagne Vinaigrette, whisk the oil, vinegar and Champagne together. Season to taste with salt and pepper and add the sugar or honey if needed to round out the flavor.

Yield: 1- 1/2 cups, enough for 6 to 8 salads.

This post is part of Real Food Wednesdays hosted by Kelly the Kitchen Kop and Fight Back Friday on Food Renegade.