March 21, 2010

Butter Lettuce Salad with Chevre-Stuffed Apricots

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By Megan Valentine

Story Published: Jul 12, 2007 at 10:02 AM EDT

Story Updated: Jul 12, 2007 at 10:02 AM EDT

Ingredients

Dressing:
1/2 cup raspberry puree-strain out seeds
2 T granulated sugar
4 T raspberry vinegar
1 small shallot, minced
3 T mayonnaise
salt & pepper to taste

Salad:
1 large head living butter lettuce, cored, rinsed, dried & chilled
4 ripe apricots, pitted & halved
4 ounces fresh goat cheese
salt & freshly ground pepper
2 T toasted, sliced almonds
a few raspberries and mint leaves to garnish

Directions

Whisk together the dressing ingredients and keep in refrigerator until needed. Divide the butter lettuce among four chilled salad plates. Set out apricot halves on a clean work surface.

In a small mixing bowl, season the goat cheese with salt and pepper and mix well with a fork. Spoon one teaspoon of the cheese onto each apricot half, and top with a few toasted almonds. Place two apricot halves on each of the four salads. Drizzle dressing over the salads. Garnish with a few fresh raspberries and mint leaves.

Recipe courtesy: Chef Roy Harland, Slates Restaurant

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