Summer Fennel and Asparagus Salad with Champagne Vinegrette 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 Add all the ingredients, except the champagne, into a shake able container
I kept my jewelry simple for this look
The strapless silhouette frames your shoulders with timeless grace, while the pink leather adds a contemporary twist, striking the perfect balance between classic elegance
(In fact, these pants were all I wore on a 700-mile road trip both ways.) Theyre made from a drapey crepe polyester material, with a slightly textured, nearly matte finish, and its lightweight, breathable, and low-maintenance
- 18% viscose, 78% polyester, 4% elastane
After a day or two it will become solid in the fridge
