The star of this Champagne Vinaigrette Salad Recipe is a vibrant, citrusy salad dressing that's easy and quick to make. It makes any green salad come alive and makes a delicious chicken, pork, and fish marinade.
Zest the orange over the blender.
Cut the orange in half and juice it into the blender.
Add the rest of the vinaigrette ingredients into the blender: shallots, champagne vinegar, olive oil, honey, dijon mustard, and salt.
Blend on high for 2 minutes or until smooth.
Taste the vinaigrette and adjust seasoning as needed. Pulse to combine. Taste.
Strain with a cheese cloth or fine mesh strainer into a small pitcher. Set aside.
In a small bowl, marinate the sliced red onions with 2 tablespoons of the vinaigrette. Set aside.
Wash and gently dry both the butter crunch and red leaf lettuce. Cut or tear into smaller pieces. Put lettuce into a large salad bowl.
Drizzle lettuce with ¼ of the vinaigrette. Toss to coat the leaves. Add more if desired.
Sprinkle red onions, cherries, almonds, and cheese over the lettuce.
To toast almonds: place slivered almonds in a dry skillet over medium heat. Watch carefully as the nuts start to turn a light golden brown. Stir or flip occasionally. Remove from pan as soon as they are lightly golden.
Be careful! They can burn quickly.