Grate the Parmesan cheese, or make shavings with a swivel- top peeler. Whisk up dressing ingredients together. Toss the leaves in a little of the dressing and drizzle a little dressing on the plates.
Rinse Champagne flute with walnut liqueur. Dip half of the flute rim in honey and crushed hazelnuts. Add fig syrup and then fill with Cava. (Published 2010) ...
The Modern Mimosa re-imagines the mimosa experience ... "Other than the inherent quality of the ingredients, we spent time thinking through the whole end to end process of the farming practices." ...
Pour the nectars into a flute and top with champagne. Garnish with pear slice. (Note: May also be made in batches and served in a pitcher when entertaining a large group. A couple of frozen-nectar ...