Best Butter Lettuce Salad With Pickled Grapes Toasted Pecans And Soft Goat Cheese Recipes

Butter Lettuce Salad with Pickled Grapes, Toasted Pecans and Soft Goat Cheese image

Number Of Ingredients 9

1/2 cup pecan halves
1 cup pickled grapes
2 teaspoon Dijon mustard
1 tablespoons Juice of half a lemon
1/2 cup pickled grape brine
1/2 cup olive oil
1/2 teaspoon Freshly ground black pepper
2 heads large butter lettuce
4 ounces soft goat cheese

Steps:

Preheat oven to 250 degrees. Spread pecans on a baking sheet and toast until fragrant, 15-20 minutes. Set aside to cool.
Add mustard and lemon juice to measuring cup containing brine leftover from making pickled grapes (recipe above), and whisk to combine. Add olive oil, whisk again to thoroughly emulsify, and season to taste with salt and pepper.
Strain pickled grapes, reserving brine. Halve 1 cup grapes, return remaining brine and grapes to container, and reserve for another use. Divide lettuce among six bowls or plates, and scatter some halved grapes, pecans cheese over each portion. Whisk vinaigrette again and drizzle over salad. Grind pepper over each salad and serve.

Butter Lettuce, Persimmon, Feta, and Hazelnut Salad image

Yield Makes 4 servings

Number Of Ingredients 8

2 tablespoons Sherry wine vinegar
1 tablespoon minced shallot
1 1/2 teaspoons Dijon mustard
1/3 cup olive oil
1 large head of butter lettuce or Boston lettuce, torn into bite-size pieces
3 medium-size firm but ripe Fuyu persimmons, peeled, halved, sliced
1/2 cup crumbled feta cheese
1/4 cup chopped toasted hazelnuts

Steps:

Combine vinegar, shallot, and mustard in small bowl. Gradually whisk in oil. Season dressing with salt and pepper.
Place lettuce in large bowl; toss with dressing. Gently toss in persimmons, cheese, and nuts. Season salad to taste with salt and pepper.