Butter Lettuce With Orange Muscat Champagne Vinaigrette

Total Time: 15 mins Preparation Time: 15 mins

Ingredients

• Servings: 3
• 1 head butter lettuce
• 1 avocado, peeled, pitted and thinly sliced
• 1 cup jicama, cut into matchsticks
• 1 orange, peeled and segmented (i used valencia)
• 1/4 cup red onion, diced small
• 2 tablespoons orange muscat champagne vinaigrette
• 1 tablespoon extra virgin olive oil (add more if you want-i like my vinaigrette on the lighter side usually)
• salt and pepper, to taste
• 1 teaspoon stone ground mustard (my addition for a bit more zing)
• fresh apple mint leaf (or pineapple)
• 2 tablespoons toasted pepitas (optional)

Recipe

• 1 please note that all ingredient amounts are estimated.
• 2 prepare the vinaigrette and set aside. best prepared 1 hour in advance.
• 3 gently toss the butter lettuce, avocado, jicama, orange segments, red onion and vinaigrette together in a large bowl.
• 4 divide and arrange on 4 salad plates.
• 5 garnish each serving with apple mint leaves and pepitas.
• 6 pass the dressing.