Butter Lettuce with Blue Cheese, Apples and Candied Pecans with a Balsamic Vinaigrette

I made this butter lettuce salad with blue cheese, apples, and candied pecans with a balsamic vinaigrette for lunch recently. My son and I are the only ones in our family that like blue cheese so I surprised him with this salad. Although he’s not a HUGE fan of salad, he said this one tasted nice and he liked the combination of flavors and textures. I agree! I loved the combination of delicate lettuce with crunchy candied pecans, sweet/tart apple slices and the flavorful blue cheese crumbles all topped with a drizzle of tangy balsamic vinaigrette. Yum! Restaurant quality and so easy to throw together. I’m looking forward to having this little beauty for lunch again soon.

How to Make a Butter Lettuce with Blue Cheese, Apples, and Candied Pecans with a Balsamic Vinaigrette

Make the balsamic vinaigrette by whisking the olive oil, balsamic vinegar, dijon mustard, honey, minced garlic, sea salt, and freshly cracked pepper, to taste, together until well combined. Set aside to allow flavors to mingle.

Place 4-5 leaves of butter leaf lettuce on each plate then top with thinly sliced apple, blue cheese crumbles, and candied pecans. Drizzle with some well whisked balsamic vinaigrette then season with lots of freshly cracked black pepper, to taste.

Serve immediately with more vinaigrette on the side. Enjoy.

Butter Lettuce with Blue Cheese, Apples and Candied Pecans with a Balsamic Vinaigrette

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Prep Time: 10 minutes minutes

Course: Salad

Cuisine: American

Servings: 2

Author: Pam

Ingredients

Balsamic Vinaigrette:

• 2 tbsp olive oil
• 2 tbsp balsamic vinegar
• ½ tsp dijon mustard
• ½ tsp honey
• 1 small clove of garlic, minced
• Sea salt and freshly cracked pepper, to taste

Butter Lettuce Salad:

• ½ head butter leaf lettuce, leaves separated & core removed
• ¼ apple, thinly sliced *I used an Envy apple
• 2 tbsp blue cheese crumbles, or more to taste
• 2 tbsp candied pecan pieces
• freshly

Instructions

• Make the balsamic vinaigrette by whisking the olive oil, balsamic vinegar, dijon mustard, honey, minced garlic, sea salt and freshly cracked pepper, to taste, together until well combined. Set aside to allow flavors to mingle.

  Side Note: We like a very tangy vinaigrette, if you don't, add an additional 1-2 tablespoons olive oil, to taste.
• Make the salad by placing 4-5 leaves of butter leaf lettuce on each plate then top with thinly sliced apple, blue cheese crumbles and candied pecans.
• Drizzle with some well whisked balsamic vinaigrette then season with lots of freshly cracked black pepper, to taste.
• Serve immediately with more vinaigrette on the side. Enjoy. 

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