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Recipe

Side Dish






Butter lettuce salad with cider maple vinaigrette

Josh Korn
Executive Chef/Partner-Paul Martin's American Bistro, Roseville, CA


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Ingredients

Cider maple vinaigrette
3/4 cup cider vinegar
1 tbsp. minced shallots
1 1/8 tsp. kosher salt
1 cup olive oil
7/8 cup canola oil
1/4 cup maple syrup

Butter lettuce salad
2 oz. butter lettuce, torn
1/2 oz. wild arugula
5 thin slices apple
1 oz. (2 tbsp.) cider-maple vinaigrette
Pinch sea salt
2 oz. crumbled blue cheese
1 oz. candied walnuts

Instructions

For vinaigrette: Combine vinegar, shallots and salt and let stand for 5 minutes. Slowly whisk in oils. Whisk in maple syrup. Leftover vinaigrette can be refrigerated for up to 5 days.

For salad: Toss butter lettuce, arugula, apples, vinaigrette and salt together. Place on a plate and garnish with blue cheese and walnuts.

Serves 1



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