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Butter Lettuce and Fresh Herbs with Maytag Blue Cheese

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

Ingredients

  • 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

Nutrition 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

How to Make It

  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.