1 head of crispy lettuce
2 mini cucumbers
1 log of goat cheese
1 box of blackberries
A few stalks of chives
3 tbsp or 45 ml of pecans
2 tbsp or 30 ml of honey
1 tbsp or 15 ml of Dijon mustard
1 tbsp or 15 ml of red wine vinegar
2 tbsp or 30 ml of olive oil
- Setup: Chop about 1 tbsp of chives. Cut the cucumbers into thin slices, lengthwise.
- Toast the pecans: In a skillet over medium heat, roast the pecans for 4-5 minutes. Remove from the pan and set aside.
- Make the vinaigrette: In a bowl, mix the chives, the honey, the Dijon mustard and the red wine vinegar. Mix well while gradually adding the olive oil. Season with salt and pepper.
- Serve: Top the lettuce with the blackberries, the cucumbers, the pecans, the goat cheese pieces and the vinaigrette. Serve with bread croutons if desired.
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