I was inspired to create this simple salad when I received some beautiful green leaf lettuce in my winter CSA. What a delightful surprise to receive fresh, locally grown lettuce on a cold winter day. With homemade strawberry jam also in my CSA, I used this treasured treat to create a Strawberry Champaign Vinaigrette. The dressing makes this side salad taste like summer, and when strawberries are in season I plan to toss some on top. For now, I’ll use this pantry staple to enjoy the preserved flavors as I fondly reflect on last summer.
1 head green leaf lettuce
2 tablespoons strawberry jam, preferably homemade
2 tablespoons champagne vinegar
¼ cup olive oil
pinch of salt
pinch of pepper
¼ cup chopped pecans, toasted
blue cheese crumbles for serving
- Wash and tear lettuce leaves and place in a large bowl.
- In a small jar with a lid, combine strawberry jam, champagne vinegar, olive oil, salt and pepper. Shake until well combined.
- Drizzle lettuce with strawberry champagne vinaigrette and toss to evenly coat. Top salad with an equal amount of pecans and desired amount of blue cheese crumbles before serving.