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Spring Salad

Serves 4 as a first course


3 tablespoons extra-virgin olive oil

2 tablespoons crème fraiche (or heavy cream)

1 tablespoon Champagne vinegar

1 tablespoon minced shallot

1/2 teaspoon Dijon Mustard

Stir all ingredients together, taste and adjust seasonings to your preference.

2 heads of butter lettuce, outter leaves removed

4 radishes, thinly sliced

1 avocado, peeled, pitted, sliced 1/2 inch thick

1/2 cup assorted whole fresh herb leaves (such as tarragon, chives, parsley and cilantro)


Arrange washed and dried lettuce on a platter or in a bowl. Drizzle with dressing then garnish with radish, avocado and fresh herbs. Serve immediately.

Herb Goat Cheese

This is goes beautifully with the Spring Salad.


4 oz goat cheese

2 T fresh herbs, finely chopped (parsley, chives, Tarragon)

1 T heavy cream


Combine all ingredients. Shape into log or little balls to top the salad.