Light, crisp, butter lettuce is paired with tangy stone fruit in this salad. It is finished with a sherry vinaigrette.
Light, crisp, butter lettuce is paired with tangy stone fruit in this salad. It is finished with a sherry vinaigrette.—Freestyle Food
cup Sherry vinegar
tablespoon Shallots, minced
teaspoon Dijon mustard
cup Extra virgin olive oil
bunches Butter lettuce, washed and torn
cup assorted stone fruit, such as cherries, apricots, and plums, cut into bite sized pieces
Salt and pepper
In This Recipe
- 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.