This dressing, with its refined blend of Champagne vinegar and fragrant flowers, tops chef Cedric Vongerichten's Peekytoe Crab Salad with Spring Vegetables.
- Yield: Makes about 2 cups
Source: The Martha Stewart Show, April 2011
- 1/2 cup Champagne vinegar
- 1/4 cup finely chopped shallots
- 1/2 cup olive oil
- 1 tablespoon chopped organic roses or nasturtium flowers
- 1 teaspoon coarse salt
Place all ingredients in a medium bowl; whisk to combine. If not using immediately, re-whisk before serving.