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

I made this butter lettuce with blue cheese, apples, and candied pecans with a balsamic vinaigrette for my son and me since we’re the only people in our family who like blue cheese. Although he’s not a HUGE fan of salad, he said this one tasted nice and 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 flavorful blue cheese crumbles, all topped with a drizzle of tangy balsamic vinaigrette. This blue cheese and apple salad paired nicely with a juicy steak, Duchess potatoes, and some roasted asparagus.

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

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

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 let flavors mingle.

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.