Butterleaf Salad with Blackberry-Raspberry Vinaigrette

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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.

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