An assortment of our colorful organic heirloom lettuce leaves makes a beautiful and tasty salad.
For this recipe we've combined grapes for sweetness, fennel for crunch, yellow tomatoes for color and a hint of acidity, and crumbles of blue cheese for an earthy tang. A sweet shallot and balsamic vinaigrette finishes the salad, although you can use your favorite dressing in its place.
Spiced or candied walnuts, almonds or pecans would be a nice touch with this combination. If grapes aren't in season, try substituting strawberries.
|1 tablespoon||olive oil|
|2 tablespoons||finely minced shallots|
|kosher or sea salt|
|Freshly ground black pepper|
|1/4 cup||fruity extra-virgin olive oil|
|1 1/2 tablespoons||balsamic vinegar|
|1/2 tablespoon||apple cider vinegar|
|7 ounces||Earthbound Farm Organic Heirloom Lettuce Leaves (torn into bite-size pieces)|
|1||fennel bulb (trimmed, cut in half lengthwise, cored and cut crosswise into very thin slices)|
|1 cup||yellow grape tomatoes (halved lengthwise if larger than bite-size)|
|1 cup||Earthbound Farm Organic Seedless Red or Green Grapes (or a combination of colors, halved if large)|
|3 ounces||crumbled blue cheese|
Make the vinaigrette: Heat the 1 tablespoon of olive oil in a small skillet over medium heat and add the shallots. Cook, stirring frequently, until the shallots are soft, 3 to 5 minutes. Season with salt and pepper and stir in the sugar. Reduce the heat to medium-low and continue cooking until the shallots color lightly, about 5 minutes. Transfer the mixture to a small glass jar, then add the extra-virgin olive oil and vinegars. Seal tightly and shake vigorously to combine. Set aside at room temperature.
Place the greens in a large salad bowl and toss with some of the vinaigrette. Add the fennel, tomatoes and grapes, and toss again to combine, adding more vinaigrette as needed.
Transfer the salad to a large platter and scatter with the crumbled blue cheese. Serve immediately.