Butter Lettuce and Fresh Herbs with Maytag Blue Cheese

Sara Remington
Prep: 15 minutes.
Makes 4 servings (serving size: about 2 cups)


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1/2 cup pear vinegar or other fruit vinegar
1 tablespoon finely minced shallot
1 tablespoon whole-grain mustard
1/2 cup extra-virgin olive oil
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 heads butter lettuce
1/4 cup Maytag blue cheese, crumbled
4 shallots, finely diced
1 bunch tarragon
1 bunch chervil


1. To make the dressing, combine the first 3 ingredients (through mustard) in a blender. Slowly add the oil in a thin stream; blend. Season with salt and pepper; set aside.

2. Wash lettuce, and separate leaves. For each serving, toss 5 large leaves in 2 tablespoons dressing. Place leaves on plate, stacking them largest to smallest. Top with 1 tablespoon blue cheese, 1 tablespoon diced shallot, and 1 teaspoon each tarragon and chervil leaves.

Created date

May 2010

Nutritional Information

Calories 313
Fat 30 g
Satfat 5 g
Monofat 20 g
Polyfat 3 g
Protein 5 g
Carbohydrate 8 g
Fiber 2 g
Cholesterol 6 mg
Iron 3 mg
Sodium 294 mg
Calcium 157 mg