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.
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.