BUTTER LETTUCE SALAD WITH LITE CHAMPAGNE VINAIGRETTE

By PamCallan

Ingredients

• 1 shallot, minced
• 1/2 tsp. chopped garlic
• 2 Tbsp. Champagne vinegar
• 1 Tbsp. olive oil
• 1 Tbsp. water
• 1 tsp. sea salt
• 1/2 tsp. ground black pepper
• 1 lb. asparagus
• 1 head butter lettuce, separated into leaves
• 1/2 cup thinly sliced English cucumber
• 1 cup thinly sliced yellow bell pepper
• 1/2 cup thinly sliced radishes
• 2 oz. soft goat cheese
• 2 Tbsp. sunflower seeds

Details

Servings 6

Preparation

Step 1

In a small bowl, whisk together shallot, garlic, vinegar, olive oil, water, salt and pepper. Set aside.
Trim and discard bottom 1/3 of asparagus spears, and cut tops into 2” lengths. Place in a microwavable bowl with 2 Tbsp. water, and steam, covered, in a microwave until tender; about 3 minutes. Drain, and chill in refrigerator.
Place lettuce leaves in a large bowl, and toss lightly with 1/2 the vinaigrette. Divide among 4 serving plates, arranging largest leaves on the bottom layer. Sprinkle greens with asparagus, cucumber, bell pepper and radishes. Drizzle a little of the remaining vinaigrette on top of the vegetables.
Crumble goat cheese on each salad, and sprinkle with sunflower seeds.