Bibb Lettuce Salad

Servings: 6

1 Cup pecan halves
1 Tablespoon light corn syrup
4 Small heads Bibb lettuce, washed, dried, and torn into bite sized pieces
3 oz. Blue cheese, such as Maytag,crumbled
2 ripe anjou pears, cored, and cut into matchstick-size pieces
6 Tablespoons Late Harvest Riesling Vinaigrette (see below)

Position a rack in the center of the oven and preheat to 350. Spread the pecans on a sheet pan and bake until heated, about 5 minutes. Stir together the corn syrup and honey in a small bowl. Put the syrup over the nuts and toss to coat evenly. Bake until the nuts have absorbed most of the syrup and are glazed, about 5 minutes. Remove from the oven and cool slightly. Separate the pecans that are sticking together and cool completely. Toss the lettuce with the dressing in a large bowl and season to taste with salt & pepper. Sprinkle with cheese, pears and nuts over the top.

Late Harvest Riesling Vinaigrette

1 Tablespoon mayonnaise
2 Tablespoons Dijon mustard
1 Tablespoon honey
1 clove garlic
1/4 Cup Cuisine Perel Late Harvest Riesling Vinegar (or a gourmet white wine vinegar)
1 cup Extra virgin olive oil
Salt & Pepper

Put the mayonnaise, mustard and garlic in a blender and process until smooth. Add the vinegar and process to combine. With the blender running slowly add the olive oil in a steady stream until the dressing thickens. Season with Salt & Pepper to taste. Dressing can be prepared up to 3 days ahead, covered, and refrigerated.

Bibb Lettuce Salad, 5.0 out of 5 based on 1 rating

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