Boston Butternut Blue Salad
Ingredients
2 heads
Boston (also called Bibb or butter) lettuce, torn
- Mustard Basil Dressing (recipe below), to taste
1 cup
Roasted Butternut Squash
¼ cup
crumbled blue cheese
2 tbsp.
finely chopped Kowalski's Honey Toasted Pecans
1 oz.
very thinly sliced prosciutto
- freshly ground Kowalski's Black Peppercorns, to taste
Directions
- Wash lettuce in ice-cold water; drain thoroughly in a salad spinner until very dry.
- Toss lettuce with dressing to taste.
- Transfer lettuce on a large platter or individual serving plates; top evenly with squash, cheese, pecans and prosciutto.
- Drizzle with additional dressing to taste; season generously with pepper.
MUSTARD-BASIL DRESSING: In a food processor, combine 2 ¼ oz. fresh basil, 5 chopped green onions and 2 cloves garlic; process until very finely minced. Add 1 cup mayonnaise, 3 tbsp. gluten-free Dijon mustard, 2 tbsp. freshly squeezed lemon juice and 1 tbsp. Kowalski’s Pure Honey; process until smooth. Season dressing to taste with kosher salt and freshly ground Kowalski’s Black Peppercorns. Store in the refrigerator, covered, for up to 3 days. Makes about 1 cup.
