Spinach And Cheese Omelet With Farm Fruit Salad In Champagne Vinaigrette Recipes

FRENCH OMELET WITH SPINACH & SWISS CHEESE

Steps:

• Whip eggs, liquid and seasonings.
• Melt butter in a 10" non-stick skillet coated with cooking spray over high heat.
• Heat until bubbly.
• Pour egg mixture into skillet.
• Immediately begin shaking the pan while making small, quick stirring motions with the bottom of a fork.
• Remove from heat when eggs no longer run but are still quite moist.
• Add cheese and spinach to top half of omelet.
• Fold in half and invert onto a plate.
• Tuck the thin edges under the omelet if desired.
• Let rest 1 minute.
• Garnish with a dollop of sour cream and a strip of lemon peel.
• Makes one omelet.

SALAD OF MESCLUN GREENS WITH DRIED CRANBERRIES, MASCARPONE DUMPLINGS AND CHAMPAGNE VINAIGRETTE

Steps:

• For the dumplings and salad:
• Mix goat cheese, mascarpone and chives in a bowl. Roll into small "dumplings" and set aside at room temperature.
• For the Champagne Vinaigrette:
• Make vinaigrette by mixing together vinegar, Champagne, vanilla, chives, salt, and pepper, in a small bowl. Add oil in a slow stream by whisking constantly.
• Cut or shred greens into 1/2-inch wide pieces. Combine cheese dumplings, greens, cranberries, and tomatoes and toss with enough vinaigrette to coat.