- 1 head butter lettuce
- 1 heirloom tomato
- 2 ounces gorgonzola cheese
- 1/4 cup pistachios (raw, unsalted)
- 1 teaspoon agave
- chives and parsley, or any other fresh herbs for garnish
- 1 Tablespoon olive oil
- 1 Tablespoon balsamic
- 1 teaspoon white wine vinegar
- juice of 1/2 orange
- 1 small shallot, minced
- salt and pepper
Wash and dry the lettuce. Arrange in a serving dish. Heat the pistachios in a dry skillet over medium-high heat. Drizzle with agave and stir. Toast for 3 to 5 minutes, stirring frequently. Slice the tomato (peeling if desired) and arrange over the lettuce. Next sprinkle with the cheese and candied pistachios.
Whisk together the olive oil, balsamic, white wine vinegar, orange juice, and minced shallot. Season with salt and pepper and drizzle over the salad. Top with fresh herbs and freshly ground black pepper and serve.
Serves 3 to 4 as a side