Butter Lettuce Salad with Strawberries & Edamame

Ingredients

• 1/4 cup white or red balsamic vinegar
• 1 tablespoon minced shallot
• 1 teaspoon Dijon-style mustard
• 1/4 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 2/3 cup extra-virgin olive oil
• For the salad:
• 1 cup cracked almonds or roasted pepitas
• 1 large head butter lettuce (also called Boston or Bibb lettuce), leaves separated
• 1 cup small to medium-size strawberries, hulled and quartered
• 1 cup cooked and chilled shelled edamame
• 1 ripe avocado, peeled, pitted, and cut into 1/4-inch-thick slices
• 1/2 small red onion, thinly sliced

Instructions

1. Make the dressing: In a medium-size bowl, whisk together vinegar, shallot, mustard, salt, and pepper. Drizzle olive oil in a thin stream, whisking constantly, until an emulsion forms. Set aside.
2. Toss lettuce with enough vinaigrette to coat leaves lightly. Arrange on 6 plates. Gently toss berries, avocado slices, edamame and onion in more vinaigrette and divide among plates. Top with almonds or pepitas.