Butter Lettuce With Orange Muscat Champagne Vinaigrette

• 1 head butter lettuce
• 1 avocado, peeled, pitted and thinly sliced
• 1 cup jicama, cut into matchsticks
• 1 orange, peeled and segmented (I used Valencia)
• 1/4 cup red onion, diced small
• Vinaigrette
• 2 tablespoons orange muscat champagne vinaigrette
• 1 tablespoon extra virgin olive oil (add more if you want-I like my vinaigrette on the lighter side usually)
• salt and pepper, to taste
• 1 teaspoon stone ground mustard (my addition for a bit more zing)
• Garnish
• fresh apple mint leaf (or pineapple)
• 2 tablespoons toasted pepitas (optional)

1. Please note that all ingredient amounts are estimated.
2. Prepare the vinaigrette and set aside. Best prepared 1 hour in advance.
3. Gently toss the butter lettuce, avocado, jicama, orange segments, red onion and vinaigrette together in a large bowl.
4. Divide and arrange on 4 salad plates.
5. Garnish each serving with apple mint leaves and pepitas.
6. Pass the dressing.

butter lettuce, avocado, jicama, orange, red onion, vinaigrette, orange muscat, extra virgin olive oil, salt, stone ground mustard, fresh apple mint leaf

Taken from www.food.com/recipe/butter-lettuce-with-orange-muscat-champagne-vinaigrette-427992 (may not work)