Agate Alley Laboratory
2645 Willamette Street, Eugene
agatealleylaboratory.com
Michael Autry, chef
Butterleaf Salad with Blackberry- Raspberry Vinaigrette | Serves 4
Total time: 15 minutes
Ingredients
Salad
¾ head butterleaf lettuce
¼ red onion, sliced into rings
3 ounces Rogue Creamery Oregonzola, crumbled
¼ cup pecans, toasted
1 tablespoon sugar
Vinaigrette
¼ cup blackberries, divided
3 ounces raspberry vinegar
¼ cup sugar
1 tablespoon cranberry mustard or 2 tablespoons Dijon mustard
Pinch of fresh basil
½ cup canola or lightly flavored olive oil
Salt
Directions:
Rinse lettuce and pat dry. Fan out lettuce leaves on two plates. Place onions and cheese on top. Purée vinegar, sugar, mustard, basil and half the blackberries in a food processor. Add oil in a slow stream until incorporated. Season with salt. Lightly coat pecans with oil and toss in sugar. Drizzle salad with vinaigrette, and top with pecans and remaining blackberries. Total time: 15 minutes.