A party was planned in our yoga class, as an early Christmas gift to ourselves. We started with Mimosas, moved through our class, then gathered for cocktails and lunch – salad and a fabulous egg dish our instructor had made.
1 ounce grapefruit juice
1 ounce tequila
1 ounce Aperol
Champagne to top
Shake the grapefruit juice, tequila and Aperol over ice. Strain into a flute and top with Champagne.
Recipe adapted from The Wall Street Journal, December 2012
APPLE AND WATERCRESS SALAD WITH WALNUT VINAIGRETTE
2 1/2 tablespoons white wine vinegar
1 shallot, finely chopped
2 teaspoons Dijon mustard
2 tablespoons walnut oil
2 tablespoons olive oil
salt and freshly ground black pepper
1 bunch of watercress, stems discarded
1 bunch arugula, stems discarded
2 celery ribs, thinly sliced
1 apple, diced
1/3 cup walnuts, coarsely chopped
In a bowl, whisk the vinegar with the shallot and mustard. Whisk in the walnut and olive oils and season with salt and pepper.
In a medium bowl, toss the watercress and arugula with the dressing, celery, apple and walnuts. Season with salt and pepper.
Recipe adapted from Food and Wine, September 2009