Butter Lettuce Salad with Sugared Walnuts, Strawberries, and Gorgonzola

The Seasonal Cook, Charlottesville, VA

Enjoy this salad when strawberries are at their peak! It takes a just few minutes to make and even less time if you prepare the walnuts in
advance.

— chef Ashley Hightower

Preparation time: 15 minutes
Cooking time: 15 minutes
Serves: 4
Download the recipe

For the dressing

• 1/2 teaspoon Dijon mustard
• 1 small clove garlic, minced
• 3 tablespoons balsamic vinegar
• 1/3 cup extra virgin olive oil
• Salt and pepper

1. Whisk mustard with garlic and vinegar. While still whisking, slowly drizzle in olive oil to emulsify. Season to taste.

For the walnuts

• 1 egg white
• 2 cups walnuts
• 3 tablespoons white sugar
• 1/4 teaspoon salt

1. Preheat oven to 350 F. Line baking sheet with parchment paper or nonstick bakeware liner.
2. Whisk egg white in bowl until frothy. Add walnuts and toss to coat.
3. Add sugar and salt and toss well.
4. Spread on baking sheet and bake for 15 minutes, stirring twice.

Assembling and serving

• 1 head butter lettuce (Bibb or Boston),
• washed and torn into large pieces
• Dressing (recipe above)
• 1 cup strawberries, washed and quartered
• 4 ounces Gorgonzola cheese, crumbled
• 2/3 cup sugared walnuts

1. Toss lettuce with dressing and then divide among plates.
2. Top with quartered strawberries, crumbled Gorgonzola, and sugared walnuts.