Butter Lettuce Salad With Pickled Grapes, Toasted Pecans & Soft Goat Cheese

By ltrodrigu

Ingredients

• 1/2 cup pecan halves
• 1 cup pickled red and/or green grapes
• 2 teaspoons Dijon mustard
• Juice of half a lemon
• 1/2 cup pickled-grape brine
• 1/2 cup olive oil, plus more to taste
• Freshly ground black pepper
• 2 large heads butter, Boston, romaine or mixed lettuces, torn
• 4 ounces soft goat cheese (optional)

Details

Servings 4
Adapted from wsj.com

Preparation

Step 1

Preheat oven to 250 degrees. Spread pecans on a baking sheet and toast until fragrant, 15-20 minutes. Set aside to cool.

Add mustard and lemon juice to measuring cup containing brine leftover from making pickled grapes (recipe above), and whisk to combine. Add olive oil, whisk again to thoroughly emulsify, and season to taste with salt and pepper.

Strain pickled grapes, reserving brine. Halve 1 cup grapes, return remaining brine and grapes to container, and reserve for another use. Divide lettuce among six bowls or plates, and scatter some halved grapes, pecans cheese over each portion. Whisk vinaigrette again and drizzle over salad. Grind pepper over each salad and serve.