Butter Lettuce and Fresh Herbs with Honey-Infused Vinaigrette

A salad inspired by the seasons. Add apples in the late summer and fall, pears in the winter blood oranges in the spring and thin slices of peaches in the summer.

Ingredients:
1 small shallot, chopped
2 tablespoons honey
¼ cup Pinot Grigio vinegar (can substitute champagne vinegar or white wine vinegar)

2 tablespoons, water
½ cup extra virgin olive oil

2 heads butter lettuce
1 cup fresh herbs (basil, mint, Italian parsley, and dill are good choices)
Edible flowers (optional)
¼ cups toasted pine nuts (toasted or candied pecans and walnuts are good too)

1 cup seasonal fruit, such as peach, apple, nectarine, thinly sliced

Salt and pepper to taste.

Process:

1. Place shallot in a blender with honey, water and vinegar.
   
2. Turn on blender and slowly add oil.
   
3. Add salt and pepper to taste.
   
4. Toss with greens and herbs.
   
5. Finish with edible flowers and toasted nuts and seasonal fruit.