• 85db185aae1ec7756fa57abbb1597987

Butter Lettuce Salad With Strawberries And Goat Cheese

This is a bright and beautiful salad that I love to serve for my garden club luncheons during the summer.

Prep
Cook
Serves 6people
Ingredients
For dressing
1
tbsp minced shallot
1/4
tsp kosher salt
1
tsp Dijon-style mustard
1/4
tsp freshly ground black pepper
2/3
cup extra-virgin olive oil
1/4
cup white or red balsamic vinegar
For the Salad
1
cup walnut halves
1
large head butter lettuce (also called Boston or Bibb lettuce), leaves separated
2
cup (about 10 ounces) small to medium-size strawberries, hulled and quartered
2
ripe avocado, peeled, pitted, and cut into 1/4-inch-thick slices
1/2
small red onion, thinly sliced
3
oz chevre (fresh goat cheese), crumbled
Directions
1.
In a heavy-bottomed skillet over medium-low heat, toast walnuts, stirring often, until lightly browned and fragrant, about 10 minutes. Set aside.
2.
Toss lettuce with enough vinaigrette to coat leaves lightly. Arrange on 6 plates. Gently toss berries, avocado slices, and onion in more vinaigrette and divide among plates. Top with walnuts and chèvre.

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