Butter Leaf Lettuce with Shrimp and a Fresh Herb Dressing

Ingredients

• 1 bag butter leaf lettuce (or other "soft" lettuce - I wash mine even when it's bagged, better safe than sorry I say)
• 1/2 of an English cucumber, peeled with the flesh diced into a 1/4 inch dice, seeds tossed into the compost
• 1 avocado, cut into quarters, peeled then each quarter sliced into bite sized pieces
• 1/4 to 1/3 pound small cooked shrimp (usually called cocktail or salad shrimp ~ found at your fish stand)

• For the Dressing

• 2 tablespoon white balsamic or champagne vinegar (so very mild, if you can't find or don't have these, I would substitute fresh lemon juice, add a pinch of sugar to round it out)
• 1 teaspoon Dijon musard
• 1 tablespoon minced fresh tarragon
• 1 tablespoon minced fresh basil
• 1/2 teaspoon minced fresh thyme
• salt and pepper, to your taste
• 1/4 to 1/3 cup good quality extra virgin olive oil (when you are adding the olive oil, taste after 1/4 cup, if it seems to acidic then add some more until you like the balance of vinegar to oil)

Method

Step 1

In a large mixing bowl, combine the vinegar with the mustard. Whisk well, then add the herbs along with some salt and pepper. Slowly whisk in the oil, checking about 1/4 cup in for acidity, and whisk until well emulsified. Once the dressing is made, pour most of it into another bowl, leaving just a coating in the large bowl.

Step 2

To the large bowl, add the lettuce, cucumber, and green onions. Toss well, adding a bit more dressing, if necessary (you want the lettuce JUST coated with dressing).

Step 3

Place the "salad" onto plates, then top with the 3 avocado slices (nicely fanned if you please); then spoon the shrimps over the top. Spoon or drizzle with the remaining dressing and serve.