• Ingredients: 33
  • Serves: 6

Butter lettuce salad with bacon, dried cherries, and roquefort vinaigrette with , dried cherries.

Ingredients

  • 2 large heads of butter lettuce, outer leaves removed , remaining leaves torn into large pcs.
  • 1/2 cup dried cherries

pickled cucumber

For salad

  • 2 cups wild rice
  • 3 tbsps. unsalted butter
  • 1 large onion, finely chopped
  • 4 cups water
  • 3 cups chicken broth
  • 10 oz. sugar snap peas, trimmed and halved diagonally
  • 2 boneless magret duck breast halves with skin*
  • 6 scallions, thinly sliced diagonally
  • 1 cup moist dried apricots , cut into 1/4-inch strips
  • 1 1/2 cups pecans , chopped and toasted
  • 1 tsp. salt

For salad

  • 2 cups coarsely shredded cooked chicken
  • 1 cup bocconcini
  • 2 hearts of romaine , torn into bite-size pcs.
  • 1 jar roasted red peppers, rinsed, drained, and cut lengthwise into 1/4-inch-wide strips
  • 1 cup assorted marinated brine-cured olives

For the pumpkin seeds:

For the English peas:

  • 20 English peas, shelled
  • Salt

To serve:

Berry compote

Directions

  1. Step 1 Sauté bacon in heavy medium skillet over medium-high heat until brown and crisp. Using slotted spoon, transfer bacon to paper-towel-lined plate to drain.
  2. Step 2 Whisk mayonnaise and vinegar in medium bowl. Gradually whisk in oil, then cheese. Season vinaigrette with salt and pepper.

    For this step you will need

  3. Step 3 Toss torn lettuce leaves, half of cherries and half of bacon with enough dressing to coat. Divide salad among 6 plates.

Nutrition information

Calories 358 Carbohydrates 2 g (1%)
Fat 36 g (56%) Protein 7 g (13%)
Saturated Fat 7 g (35%) Sodium 505 mg (21%)
Polyunsaturated Fat 4 g Fiber 1 g (3%)
Monounsaturated Fat 18 g Cholesterol 29 mg (10%)