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You don’t have to be a booze-hound like me to enjoy a little champagne on Thursdays.

1. Aura “Bubbly” Candle {$24} //2. Bobbi Brown Ultra Nude Palette {$45} // 3. Strawberry Salad with Champagne Vinegar, see recipe below // 4.  // Champagne Vinegar {$18} // 5.  Alfred Sung Dress // 6. Carbonnel Champagne Truffles {$25} 7.  The Widow Clicquot: The Story of a Champagne Empire and the Woman Who Ruled It {$30} //8. Lollia Bubble Bath {$35} // 9. Essie Champagne Nail Polish {$8} // 10. Cecilia Dress {$155}

To view yummy salad recipe via The Houndstooth Gourmet, click below: 

Salad of Watercress, Strawberries, Gorgonzola Dolce and Candied Pecans with Champagne Vinaigrette

serves 4

Ingredients

Salad

• 1 large bunch watercress-about 6 cups loosely packed, washed and dried (you can use arugula or escarole)
• 4 large or 8 small strawberries, washed and dried just before serving, quartered
• 1/2 cup candied pecans (see recipe below)
• 1/4 lb. gorgonzola dolce, crumbled (you can use any mild blue-veined cheese)

Champagne Vinaigrette

• 2 Tablespoons champagne vinegar
• 2 tablespoons spicy apricot mustard (you can use other mustards such as dijon, or cranberry, or any fruity mustard if you like)
• kosher salt, pinch
• pepper, 2-3 grinds freshly ground
• 6 Tablespoon extra virgin olive oil

Candied Pecans

• 2 cups pecans, rough chopped
• 1 egg white, beaten
• 1 cup granulated sugar
• pinch kosher salt

Directions

Preheat oven to 300 degrees

In a bowl, combine pecans and egg white. Coat fully.

Turn coated pecans out onto a baking sheet which has been sprayed with a non-stick spray. Sprinkle sugar over pecans and turn to coat evenly. Sprinkle pinch of salt over the pecans and spread evenly on baking sheet.

Bake in oven for 30-35 minutes. Turn once during cooking. Allow to cool for 10 minutes. The nuts can be stored in an airtight container for 4 days, or in the freezer for 1 month.

In a small bowl, add champagne vinegar, mustard, salt and peppers. Whisk briskly to incorporate. Continue whisking and slowly stream in olive oil. Continue whisking until the vinaigrette is emulsified. Adjust seasoning to taste.

To compose the salad;

Arrange watercress, quartered strawberries, crumbled gorgonzola and candied pecans on 4 salad plates

Drizzle vinaigrette over composed salads and serve immediately.