1 butterhead lettuce, roughly chopped
1 cup green olives, pitted, cut in half
1/2 cup Panko breadcrumbs
2 tbsp Butter (or olive oil)
1/4 cup Chives, minced
2 oz Manchego cheese, grated
Freshly ground pepper
Apple Cider Vinaigrette
1/4 cup Apple cider vinegar (unfiltered)
2 tbsp Honey
2 tbsp Olive oil
In small bowl whisk together ingredients for the dressing, set aside. In a small skillet set over medium heat, melt butter and add panko. Stir often until panko is golden brown in color. Arrange butter lettuce on a large platter, shave manchego over lettuce and add olives, panko and chives. Drizzle with dressing right before serving and enjoy! ** If you dress this salad too soon, the panko will get soggy. We recommend saving the panko until after it is dressed and sprinkle it on right before serving.
I have a selection of vegetables every week to feed my family and i'm always delighted by the selection Phil and Stacey deliver.
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