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Petite Lettuce Leaves with Fennel, Grapes, Blue Cheese and Sweet Shallot Balsamic Vinaigrette 4 Servings 1 Tbsp olive oil 2 Tbsp finely minced shallots kosher or sea salt Freshly ground black pepper 1 tsp Sugar ¼ cup fruity extra-virgin olive oil 1 ½ Tbsp balsamic vinegar ½ Tbsp apple cider vinegar 5 oz Earthbound Farm Organic Petite Lettuce Leaves (torn into bite-size pieces) 1 fennel bulb (trimmed, cut in half lengthwise, cored and cut crosswise into very thin slices) 1 cup yellow grape tomatoes (halved lengthwise if larger than bite-size) 1 cup Earthbound Farm Organic Seedless Red or Green Grapes (or a combination of colors, halved if large) 3 oz crumbled blue cheese
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Petite Lettuce Leaves with Fennel, Grapes, Blue Cheese and Sweet Shallot Balsamic Vinaigrette

Our colorful organic petite lettuce leaves make a beautiful and tasty salad.

For this recipe we've combined grapes for sweetness, fennel for crunch, yellow tomatoes for color and a hint of acidity, and crumbles of blue cheese for an earthy tang. A sweet shallot and balsamic vinaigrette finishes the salad, although you can use your favorite dressing in its place.

Spiced or candied walnuts, almonds or pecans would be a nice touch with this combination. If grapes aren't in season, try substituting strawberries.

4 Servings

Ingredients

1 Tbsp

olive oil

2 Tbsp

finely minced shallots

kosher or sea salt

Freshly ground black pepper

1 tsp

Sugar

¼ cup

fruity extra-virgin olive oil

1 ½ Tbsp

balsamic vinegar

½ Tbsp

apple cider vinegar

5 oz

Earthbound Farm Organic Petite Lettuce Leaves (torn into bite-size pieces)

1

fennel bulb (trimmed, cut in half lengthwise, cored and cut crosswise into very thin slices)

1 cup

yellow grape tomatoes (halved lengthwise if larger than bite-size)

1 cup

Earthbound Farm Organic Seedless Red or Green Grapes (or a combination of colors, halved if large)

3 oz

crumbled blue cheese

Directions

Make the vinaigrette: Heat the 1 tablespoon of olive oil in a small skillet over medium heat and add the shallots. Cook, stirring frequently, until the shallots are soft, 3 to 5 minutes. Season with salt and pepper and stir in the sugar. Reduce the heat to medium-low and continue cooking until the shallots color lightly, about 5 minutes. Transfer the mixture to a small glass jar, then add the extra-virgin olive oil and vinegars. Seal tightly and shake vigorously to combine. Set aside at room temperature.

Place the greens in a large salad bowl and toss with some of the vinaigrette. Add the fennel, tomatoes and grapes, and toss again to combine, adding more vinaigrette as needed.

Transfer the salad to a large platter and scatter with the crumbled blue cheese. Serve immediately.

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