Light and wonderful balance of flavors in the three lettuces. Especially nice eaten after a rich main course, as the French do.
|1 head||Hollandia Produce Living Butter Lettuce|
|1||Small head radicchio|
Tear butter lettuce and radicchio into bite-size pieces. Slice endive thinly. Put lettuces into bowl.
|2 Tablespoons||Olive oil|
|2 Tablespoons||Canola oil|
|2 Tablespoons||Raspberry vinegar|
|1||Small shallot, minced|
|1 teaspoon||Dijon mustard|
|2 teaspoons||Whipping cream|
|To taste||Salt and freshly ground pepper|
|¼ cup||Pine nuts|
Toast pine nuts in 350 degree oven for 5 minutes or until lightly browned.
Mix all vinaigrette ingredients with whisk or blender until well combined.
Starting with 1/4 cup and adding as needed, pour vinaigrette over lettuces and toss.