Summertime is meant for simple salads. Here in the Nashville area, we are blessed with an abundance of local farms and farmer’s markets where you can snatch up a variety of beautiful lettuce and salad greens. If you don’t have butter (or “bib”) lettuce available, feel free to substitute what is growing fresh in your neighborhood!

Serves: 8

Ready in: 15 minutes

Ingredients:

• 2 rinsed heads butter lettuce, roughly chopped and chilled
• ½ cup shaved Manchego cheese, or any aged cow's milk cheese
• 1 cup pistachio, chopped
• 3 fresh peaches 
• 1 cup olive oil
• ½ cup red wine vinegar
• 1 ½ teaspoon whole grain mustard
• 1 teaspoon sea salt
• 2 tablespoon sorghum (or 1 tablespoon packed light brown sugar)

Instructions:

1. For the vinaigrette, peel and pit one peach, and place in a blender. Add olive oil, salt, sugar, and vinegar. Blend to combine. 
2. Once smooth, turn off the blender, and add mustard and ½ cup of the pistachios. Pulse the blender a few times to emulsify, leaving pieces of the pistachios intact. Set aside, and move on to the salad.
3. Place the cold lettuce in a serving bowl and sprinkle the shaved cheese and remaining pistachios on top. Pit and slice the remaining two peaches and add to the salad.
4. Serve the dressing on the side or toss lightly just before serving, as butter lettuce will quickly wilt once dressed.

 For a printable PDF, click here!