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Pdf• Butter lettuce: One head, washed and dried
• Candied walnuts: ½ cup (approximately)
• Crumbled goat cheese: ¼ to ½ cup, to taste
• Shallots: 1-2 shallots, very thinly sliced
• Italian parsley: A small handful, chopped [3, 4, 5, 6, 7]
For the Balsamic Vinaigrette:
• Extra virgin olive oil: ¼ cup
• Balsamic vinegar of Modena: 2 tablespoons
• Dijon mustard: 1 teaspoon
• Honey or agave (optional): 1 teaspoon, to balance acidity
Prepare the Vinaigrette: In a small bowl or jar, whisk (or shake) together the olive oil, balsamic vinegar, Dijon mustard, and honey/agave (if using). Season with salt and pepper to taste. Adjust the ratio of oil and vinegar as desired.
Prepare the Salad Base: Wash and thoroughly dry the butter lettuce, then tear or chop it into bite-sized pieces and place in a large serving bowl.
Assemble the Salad: Add the thinly sliced shallots, candied walnuts, and chopped Italian parsley to the butter lettuce.
Add Cheese and Toss: Crumble the goat cheese over the salad ingredients. Pour the vinaigrette over the salad and toss gently to ensure all components are lightly coated.
Serve: Taste and add additional seasoning if needed. Serve the Modena Salad immediately.