Butter Lettuce with Blue Cheese, Apples and Candied Pecans with a Balsamic Vinaigrette
Servings 2
Equipment
- Small glass jar
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 in a small glass jar 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.