Spring Salad with Shallot Vinaigrette
This spring salad—a mix of butter lettuce, radishes, avocados, goat cheese, and herbs—is tossed with a dressing that gets its creaminess and flavor from crème fraîche, honey, and Dijon mustard.
Ingredients
For the vinaigrette
- 1 tablespoon shallot, minced
- 2 teaspoons honey
- 2 teaspoons Dijon mustard
- 2 tablespoons crème fraîche or heavy whipping cream
- 2 tablespoons Champagne vinegar
- 1/4 cup extra-virgin olive oil
- 1/4 teaspoon kosher salt
- 1/8 teaspoon freshly ground black pepper
For the salad
- 1/2 head butter lettuce, washed and dried
- 3 radishes, thinly sliced
- 1/2 avocado, thinly sliced
- 1/2 cup roughly chopped assorted fresh herbs, such as tarragon, dill, mint, chives, parsley, and cilantro
- 3 ounces soft goat cheese, crumbled (optional)
- Coarse salt and freshly ground black pepper
Instructions
Make the creamy shallot vinaigrette
- In a small bowl, whisk together the shallot, honey, mustard, crème fraîche, and vinegar. Continue to whisk while pouring in the oil. Alternatively, combine all the ingredients in a jar and then shake until combined. Add the salt and pepper. Taste and adjust seasonings to your desire. You should have about 1/2 cup, which is enough to dress 4 salads.
☞ TESTER TIP: The vinaigrette also makes a swell marinade or sauce for grilled chicken or shrimp. Leftover dressing can be stored in the refrigerator for up to 1 week.
Make the spring salad
- In a medium bowl, toss the lettuce with about 1/4 cup vinaigrette. Arrange the leaves on two plates and then top with the radishes, avocado, and herbs. Finish with crumbled goat cheese, if desired. Sprinkle with salt and freshly ground black pepper.
Nutrition
Serving: 1serving | Calories: 530kcal | Carbohydrates: 19g | Protein: 13g | Fat: 47g | Saturated Fat: 13g | Cholesterol: 26mg | Sodium: 532mg | Fiber: 5g | Sugar: 8g