Fresh Butter Crunch lettuce is delicate and delicious. This Orange Vinaigrette with a touch of honey and mustard is perfect with it. The addition of a little smooth Chevre plus the dried cherries, cranberries, hazelnuts and almonds makes it even better. You may have to search for the Butter Crunch lettuce because it sells out so fast, but it is worth the search. If you can’t find the Butter Crunch, try this on some baby spinach and add some very thinly sliced shallots or red onions to the salad. You’ll be glad you did.Ingredients:
1/3 cup freshly squeezed orange juice
1 tablespoon fresh orange zest
3 tablespoons white balsamic vinegar, or orange tangerine balsamic vinegar
2/3 cup good extra virgin olive oil
1 tablespoon Dijon mustard
2 teaspoons honey
1/8 tsp. freshly ground black pepper
sea salt to taste
1 head of Butter crunch lettuce broken apart and torn into bite size pieces
3 tablespoons of chevre cheese broken into bits
2 tablespoons of dried cherries
2 tablespoons of dried cranberries
2 tablespoons of chopped hazelnuts toasted
2 tablespoons of sliced almonds, toasted
Directions:
In a small food processor blend together the orange juice, vinegar, mustard and honey until smooth. Or combine all the ingredients in a jar with a lid and shake well. Season sea salt and pepper. Drizzle over a layer of butter crunch lettuce. Break up 3 tablespoons of chevre cheese , dried cherries, dried cranberries, choppped hazelnuts and almonds and spread them over the lettuce. Enjoy!
