Butter Lettuce with Goat Cheese, Strawberries, Roasted Pecans and Strawberry-Balsamic Vinaigrette

June 6, 2013 (CHICAGO)

Serves 6

For the Dressing

1 cup chopped strawberries
1/4 cup balsamic vinegar
1 TBL lemon juice
1/2 cup olive oil

Kosher salt and freshly ground black pepper to taste

In a blender combine the strawberries, vinegar and lemon juice and blend to puree.

With the blender running add the olive oil in a stream through the feed tube. Season with salt and pepper to taste. Dressing may be made one day ahead. Refrigerate, tightly closed until ready to serve. Shake or stir dressing to re-emulsify if necessary.

For the Salad

2 heads butter lettuce, leaves separated, washed and spun dry

4 ounces fresh goat's cheese, crumbled

1 cup sliced, hulled strawberries

1/2 cup roasted pecan halves

Kosher salt and ground black pepper to taste

Combine lettuce, goat's cheese, strawberries and pecans in a large bowl. Drizzle with enough dressing to lightly coat leaves and toss to combine. Season with salt and pepper to taste.

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