Butter Lettuce With Orange Muscat Champagne Vinaigrette Recipes

Steps:

• Please note that all ingredient amounts are estimated.
• Prepare the vinaigrette and set aside. Best prepared 1 hour in advance.
• Gently toss the butter lettuce, avocado, jicama, orange segments, red onion and vinaigrette together in a large bowl.
• Divide and arrange on 4 salad plates.
• Garnish each serving with apple mint leaves and pepitas.
• Pass the dressing.

Steps:

• Add shallot and vinegar to a small bowl. Slowly whisk in olive oil to emulsify. Season to taste with salt and pepper.
• Add mache and butter lettuce to each plate. Dress with the vinaigrette right before serving. Garnish each serving with pomegranate seeds.
• You can substitute dried cranberries if you cannot find pomegranate. Dress the salad right before serving. If you serve it too early, it will get soggy for your guests.

Steps:

• In a large bowl add the fennel, lettuce, tarragon and scallion. Set aside.
• Add lemon juice, mustard, salt, and pepper to a small bowl and whisk together.
• While whisking constantly, slowly add the oil. When well combined pour the vinaigrette over the salad and toss to coat. Top with the Pecorino if desired and serve immediately.

Steps:

• Whisk oil, vinegar, orange peel, and juice concentrate in medium bowl. Season with salt and pepper. Add onion; marinate 30 minutes, stirring often. Divide lettuce among 4 plates. Top with orange slices. Ladle dressing with onion over.

Steps:

• Cut bread into 3/4-inch cubes. In a 10- by 15-inch baking pan, mix bread with 3 tablespoons oil, half of the garlic, and cheese.
• Bake in a 375° oven until bread is golden, stirring occasionally, about 20 minutes. Let cool.
• Cut bacon into 1/4-inch-wide strips. Stir bacon often in a 10- to 12-inch frying pan over medium heat until crisp, 6 to 8 minutes. Lift out bacon with a slotted spoon and drain on paper towels.
• In a food processor or blender, whirl remaining garlic, balsamic vinegar, wine vinegar, and mustard, and with motor running, pour in remaining 1/2 cup oil.
• Tear lettuce into bite-size pieces and place in a wide serving bowl.
• Add croutons, bacon, and garlic dressing. Mix to coat greens. Add salt and pepper to taste.