BOURBON VINAGRETTE AND LETTUCE ENJOY DAN:

BIBB LETTUCE SALAD WITH BOURBON VINAIGRETTE by CHEF DAN:

Serves 4

 

DRESSING:

 

1/4-cup cider vinegar

3 tablespoon bourbon

2 tablespoon brown mustard

2 tablespoons maple syrup

1-1/2-teaspoon garlic chili sauce

1/2-cup toasted pecans, halved

Sea salt and black pepper

 

SALAD:  (PRE-HEAT OVEN TO 350 DEGREES)

4-cups Bibb lettuce, torn

1-red onion thinly sliced

1/2-pint cherry tomatoes, halved

1/4-cup feta cheese

1/4-cup olive oil

2 pears, cored and sliced

1 avocado, pitted and slices

 

DIRECTIONS:    (PRE-HEAT OVEN TO 350 DEGREES)

1.   In pre-heated oven spread pecans in a single layer on a baking sheet.

2.   Toast for 8-12 minutes, or until lightly browned, shaking once or twice.

3.   Remove and let cool.

4.   Compose the salad on 4 salad plates, arranging the Bibb lettuce leaves, sliced red onion, cherry tomatoes, and feta cheese.

5.   Top with pear and avocado.

6.   In a bowl, whisk together vigorously the vinegar, bourbon, mustard, maple syrup, chili sauce, toasted pecans and season with salt & pepper.

7.   In a slow stream, whisk in the olive oil until it emulsifies.

8.   Dress the salad lightly with vinaigrette.

 

ENJOY DAN:    BON-APPETITE!!