Butter Lettuce with Apples and Pomegranate Seeds

Serves 4, can be doubled

2 tablespoons cider vinegar
1 tablespoon honey
1 tablespoon finely chopped shallot
1-1/2 teaspoons Dijon mustard
1/3 cup vegetable oil
Kosher salt and freshly ground black pepper

2 heads of butter lettuce leaves, gently torn
1 Honeycrisp or Fuji apple, quartered, cored, thinly sliced
Kosher salt and freshly ground black pepper
1 cup pomegranate seeds
1/4 cup tarragon leaves, optional

Whisk first 4 ingredients in a medium bowl. Gradually whisk in oil. Season vinaigrette to taste with salt and pepper.

Place lettuce in a large bowl. Add vinaigrette, walnuts, and apple; toss to coat. Season with salt and pepper. Garnish with pomegranate seeds, and tarragon.

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