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Butter lettuce salad with cider maple vinaigrette

Recipe by:Josh Korn
Executive Chef/Partner-Paul Martin's American Bistro, Roseville, CA


  • Cider maple vinaigrette
    3/4 cup cider vinegar
    1 tbsp. minced shallots
    1 1/8 tsp. kosher salt
    1 cup olive oil
    7/8 cup canola oil
    1/4 cup maple syrup

    Butter lettuce salad
    2 oz. butter lettuce, torn
    1/2 oz. wild arugula
    5 thin slices apple
    1 oz. (2 tbsp.) cider-maple vinaigrette
    Pinch sea salt
    2 oz. crumbled blue cheese
    1 oz. candied walnuts


For vinaigrette: Combine vinegar, shallots and salt and let stand for 5 minutes. Slowly whisk in oils. Whisk in maple syrup. Leftover vinaigrette can be refrigerated for up to 5 days.

For salad: Toss butter lettuce, arugula, apples, vinaigrette and salt together. Place on a plate and garnish with blue cheese and walnuts.

Serves 1

Califonia Bountiful