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Serves
2
Author Notes
Light, crisp, butter lettuce is paired with tangy stone fruit in this salad. It is finished with a sherry vinaigrette. —Freestyle Food
Ingredients
1/4 cup
Sherry vinegar
1 tablespoon
Honey
1 tablespoon
Shallots, minced
1 teaspoon
Dijon mustard
3/4 cup
Extra virgin olive oil
2 bunches
Butter lettuce, washed and torn
1 cup
assorted stone fruit, such as cherries, apricots, and plums, cut into bite sized pieces
to taste
Salt and pepper
Directions
- In a mixing bowl, whisk together the first 4 ingredients until combined.
- While constantly whisking, slowly drizzle the extra Virginia olive oil into the vinegar mixture until an emulsion forms. Adjust seasoning with salt and pepper.
- In another bowl, combine the butter lettuce and stone fruit. Add about half of the vinaigrette to the salad and toss. Adjust the dressing to your taste.
