Baby Lettuces with Goat-Cheese Dressing, Pistachios, and Pink Peppercorns

Salads aren't really something I like or go out of my way to eat, but every so often I come across a salad recipe the just says, "make-me, you'll-like-me." This is one of those so called salads, the combination of the baby lettuces, goat-cheese buttermilk dressing, pistachios and pink peppercorns is hard for me to resist. Especially, when it's hot outside and Bubba and the crew have had a long night and we need something light to eat.

Ingredients:

• 4 ounces goat cheese, crumbled
• 1/2 cup full fat buttermilk
• 2 tablespoons apple-cider vinegar
• 1 tablespoon tupelo honey
• 1 teaspoon sea salt
• 4 cups mixed baby lettuces {such as Little Gem and baby romaine}, washed and dried
• 1/2 cup roasted ad salted pistachios, shelled
• 1/4 cup fresh tarragon leaves
• 4 teaspoons coarsely crushed pink peppercorns

Directions:

1. In a food processor puree goat cheese, buttermilk, vinegar, honey, and salt until smooth.
2. Refrigerate dressing until ready to serve.
3. Divide lettuces among 4 salad plates. Drizzle dressing on each serving and sprinkle with pistachios, tarragon, and peppercorns.

WORKING TIME: 15 MINUTES

TOTAL TIME: 15 MINUTES

SERVES: 4

recipe adapted for Country Living Magazine