Califonia Bountiful

Placer County nectarine lettuce cups

Roderick Williams
New Horseshoe Bar Grill, Loomis

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1/4 cup golden raisins
1/4 cup toasted hazelnuts
1 head butter lettuce
1 ripe nectarine
1 tbsp. chopped shallots
1 tbsp. chopped herbs (thyme and/or parsley)
1 tbsp. apple cider vinegar
1/3 cup olive oil
Salt and pepper, to taste
4 tbsp. blue cheese dressing
2 tbsp. blue cheese crumbles


In a food processor or blender, purée raisins and hazelnuts until a paste forms. (Add a drizzle of water if needed.) Set aside.

Remove individual leaves from head of butter lettuce and place in a bowl for presentation. Cut the nectarine in half and remove the pit. Slice into thin wedges, but keep 1/4 for vinaigrette.

For vinaigrette, dice remaining 1/4 nectarine and place in a mixing bowl. Add shallots, herbs, vinegar and oil. Whisk until mixed, adding salt and pepper to taste.

To serve, put the bowl of lettuce cups on a serving plate. Drizzle blue cheese dressing on plate and add sliced nectarines over dressing. Put vinaigrette in a small dish and place raisin/nut paste and blue cheese crumbles as garnishes. To eat, take 1 lettuce cup, add a few slices of nectarines, blue cheese crumbles, sweet paste and a spoonful of vinaigrette.

Serves 4

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