Butter Lettuce With Apples, Walnuts and Pomegranate |
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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 6 |
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Fresh and a little different. Throw leftover roast chicken, fish, pork or beef on top and call it a meal. Ingredients:
2 heads butter lettuce, gently torn |
1 1/2 cups walnuts, glazed (homemade or store bought) |
1 apple, quartered, cored and slided thinly (fuji or honeycrisp) |
1 cup pomegranate seeds |
1/4 cup tarragon leaf, fresh (choose another fresh herb if not available) |
1/2 cup blue cheese, crumbled |
kosher salt |
pepper (do i have to say fresh ground ) |
2 tablespoons apple cider vinegar |
1 tablespoon honey |
1 tablespoon shallot, finely chopped (red or other onion can be subbed) |
1 1/2 tablespoons dijon mustard |
1/3 cup canola oil (if you prefer another, use it) |
kosher salt |
black pepper |
Directions:
1. Vinaigrette: Whisk first 4 ingredients in a medium bowl. Gradually whisk in the oil. Season with salt and pepper.
2. Salad: Place lettuce in a large bowl.
3. Add apples, walnuts and vinaigrette.and toss to coat.
4. Season with salt and pepper.
5. Garnish with pomegranate, tarragon and blue cheese.
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