Agate Alley Laboratory

2645 Willamette Street, Eugene

Michael Autry, chef

Butterleaf Salad with Blackberry- Raspberry Vinaigrette | Serves 4

Total time: 15 minutes



¾ head butterleaf lettuce

¼ red onion, sliced into rings

3 ounces Rogue Creamery Oregonzola, crumbled

¼ cup pecans, toasted

1 tablespoon sugar


¼ cup blackberries, divided

3 ounces raspberry vinegar

¼ cup sugar

1 tablespoon cranberry mustard or 2 tablespoons Dijon mustard

Pinch of fresh basil

½ cup canola or lightly flavored olive oil



Rinse lettuce and pat dry. Fan out lettuce leaves on two plates. Place onions and cheese on top. Purée vinegar, sugar, mustard, basil and half the blackberries in a food processor. Add oil in a slow stream until incorporated. Season with salt. Lightly coat pecans with oil and toss in sugar. Drizzle salad with vinaigrette, and top with pecans and remaining blackberries. Total time: 15 minutes.

Michael Autry
Chef, Agate Alley Laboratory | + posts