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Butter Lettuce with Blue Cheese, Apples and Candied Pecans with a Balsamic Vinaigrette

Butter Lettuce with Blue Cheese, Apples and Candied Pecans with a Balsamic Vinaigrette

I made this butter lettuce salad with blue cheese, apples and candied pecans with a balsamic vinaigrette for lunch recently. My son and I are the only ones in our family that likes blue cheese so I surprised him with this salad. Although, he’s not a HUGE fan of salad, he said this one tasted nice and he liked the combination of flavors and textures. I agree! I loved the combination of delicate lettuce with crunchy candied pecans, sweet/tart apple slices and the flavorful blue cheese crumbles all topped with a drizzle of tangy balsamic vinaigrette. Yum! Restaurant quality and so easy to throw together. I’m looking forward to having this little beauty for lunch again soon.

Butter Lettuce with Blue Cheese, Apples and Candied Pecans with a Balsamic Vinaigrette

How to Make a Butter Lettuce with Blue Cheese, Apples, and Candied Pecans with a Balsamic Vinaigrette

Make the balsamic vinaigrette by whisking the olive oil, balsamic vinegar, dijon mustard, honey, minced garlic, sea salt, and freshly cracked pepper, to taste, together until well combined. Set aside to allow flavors to mingle.

Place 4-5 leaves of butter leaf lettuce on each plate then top with thinly sliced apple, blue cheese crumbles, and candied pecans. Drizzle with some well whisked balsamic vinaigrette then season with lots of freshly cracked black pepper, to taste.

Serve immediately with more vinaigrette on the side. Enjoy.

Butter Lettuce with Blue Cheese, Apples and Candied Pecans with a Balsamic Vinaigrette

Butter Lettuce with Blue Cheese, Apples and Candied Pecans with a Balsamic Vinaigrette

Butter Lettuce with Blue Cheese, Apples and Candied Pecans with a Balsamic Vinaigrette

Prep Time: 10 minutes
Course: Salad
Cuisine: American
Servings: 2
Author: Pam

Ingredients

Balsamic Vinaigrette:

  • 2 tbsp olive oil
  • 2 tbsp balsamic vinegar
  • 1/2 tsp dijon mustard
  • 1/2 tsp honey
  • 1 small clove of garlic, minced
  • Sea salt and freshly cracked pepper, to taste

Butter Lettuce Salad:

  • 1/2 head butter leaf lettuce, leaves separated & core removed
  • 1/4 apple, thinly sliced *I used an Envy apple
  • 2 tbsp blue cheese crumbles, or more to taste
  • 2 tbsp candied pecan pieces
  • freshly

Instructions

  • Make the balsamic vinaigrette by whisking the olive oil, balsamic vinegar, dijon mustard, honey, minced garlic, sea salt and freshly cracked pepper, to taste, together until well combined. Set aside to allow flavors to mingle.
    Side Note: We like a very tangy vinaigrette, if you don't, add an additional 1-2 tablespoons olive oil, to taste.
  • Make the salad by placing 4-5 leaves of butter leaf lettuce on each plate then top with thinly sliced apple, blue cheese crumbles and candied pecans.
  • Drizzle with some well whisked balsamic vinaigrette then season with lots of freshly cracked black pepper, to taste.
  • Serve immediately with more vinaigrette on the side. Enjoy. 
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5 Comments

  1. I’ve been on a kick of having diced apples and nuts in a salad, sometimes with a touch of ham, and a nice vinaigrette dressing. Yours looks great with the candied pecans!

  2. 5 stars
    I looked at a few of the salads on your blog and they look amazing. I love the blue cheese and apple in this salad.