1 head Boston (butter) lettuce
1/4 cup mint leaves
1/4 cup basil leaves
1/4 cup goat cheese
1/8 cup sliced toasted almonds (optional)
1/4 cup yellow raisins
1/2 teaspoon salt
1 tablespoon sugar
1/2 teaspoon freshly ground pepper
1/4 cup white wine vinegar
1 tablespoon mustard
1/2 cup extra virgin olive oil
3 tablespoon mint jelly
Soak one head of Boston lettuce, mint, and basil in cold water for 3 to 5 minutes. Then wash very well. Remove few dark torn leaves (3 or 4) from the outer covering of the lettuce. Break lettuce into 4 serving pieces by hand. Drain on a colander or salad spinner. Pick the basil leaves and mint leaves from the stems.
Mint Jelly Vinaigrette Dressing:
Mix wine vinegar, mustard, salt, pepper, sugar, and mint jelly. Slowly pour extra virgin olive oil a little at a time while beating the mixture to make a creamy emulsion. To get a creamy emulsion, put in a blender or food processor.
Get 1/4 part of Boston lettuce and put on top of a salad plate. Arrange to make a firm mound on center of the plate. Decorate by putting just a few basil and mint leaves on top of lettuce. Break leaves with your hand if they are so big. Sprinkle some yellow raisins. S
Sprinkle with goat cheese, and then the sliced toasted almonds. With a tablespoon, pour some mint jelly vinaigrette on top of greens and around the plate.
Preparation Time: 15 minutes
Serving: 4 to 6
*Edited by author 01/27/2011