BUTTER LETTUCE SALAD WITH PICKLED GRAPES, TOASTED PECANS AND SOFT GOAT CHEESE

Butter Lettuce Salad with Pickled Grapes, Toasted Pecans and Soft Goat Cheese image

Number Of Ingredients 9

1/2 cup pecan halves
1 cup pickled grapes
2 teaspoon Dijon mustard
1 tablespoons Juice of half a lemon
1/2 cup pickled grape brine
1/2 cup olive oil
1/2 teaspoon Freshly ground black pepper
2 heads large butter lettuce
4 ounces soft goat cheese

Steps:

Preheat oven to 250 degrees. Spread pecans on a baking sheet and toast until fragrant, 15-20 minutes. Set aside to cool.
Add mustard and lemon juice to measuring cup containing brine leftover from making pickled grapes (recipe above), and whisk to combine. Add olive oil, whisk again to thoroughly emulsify, and season to taste with salt and pepper.
Strain pickled grapes, reserving brine. Halve 1 cup grapes, return remaining brine and grapes to container, and reserve for another use. Divide lettuce among six bowls or plates, and scatter some halved grapes, pecans cheese over each portion. Whisk vinaigrette again and drizzle over salad. Grind pepper over each salad and serve.