Recipe by Chef Jacquie
1 Head Bibb lettuce, cleaned and torn into pieces
1 Head Red leaf lettuce, cleaned and torn into pieces
3 Swiss chard stems (different color ones add a festive touch)
1 Peach, cleaned and diced
Aged Crottin de chevre, crumbled
1 teaspoon pure Madagascar vanilla extract
1/3 cup champagne vinegar
2/3 cup extra virgin olive oil
Salt and pepper to taste
1-2 teaspoons honey
1 teaspoon mustard
–To make vinaigrette:
Pour all ingredients into a cruet or sealed jar/container and shake vigorously. Can be made ahead.
–To make the salad:
Clean lettuces, chard and peach.
When completely dry place in a medium bowl, add a few tablespoons of vinaigrette and toss till well coated. Keep the rest of the vinaigrette in a closed container in the fridge – you will have salad dressing for the week.
Place salad on a chilled plate, top with crumbled cheese and serve.