5 from 3 votes
Butter Lettuce with Blue Cheese, Apples and Candied Pecans with a Balsamic Vinaigrette
Whether you're entertaining or relaxing, this recipe hits the spot.
Prep Time
10 mins
Total Time
10 mins
Servings:
2
Course:
Salad
Cuisine:
American
Ingredients
Balsamic Vinaigrette:
- 2 tbsp olive oil
- 2 tbsp balsamic vinegar
- ½ tsp Dijon mustard
- ½ tsp honey
- 1 small garlic clove, minced
- black pepper sea salt and freshly cracked, to taste
- salt sea salt and freshly cracked, to taste
Butter Lettuce Salad:
- ½ head butter leaf lettuce leaves separated, core removed
- ¼ apple I used an Envy apple, thinly sliced
- 2 tbsp blue cheese crumbled, or more to taste
- 2 tbsp pecans candied, 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.
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