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Butter Lettuce with Blue Cheese, Apples and Candied Pecans with a Balsamic Vinaigrette
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5 from 1 vote

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

Prep Time10 mins
Course: Salad
Cuisine: American
Servings: 2
Author: Pam

Ingredients

Balsamic Vinaigrette:

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

Butter Lettuce Salad:

  • 1/2 head butter leaf lettuce, leaves separated & core removed
  • 1/4 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.