Butter Lettuce Salad with Strawberries, Chevre, and Sweet & Spicy Pecans

Salad: (serves 2)


8 leaves butter lettuce

5 strawberries sliced

½ oz chevre

1 cup chopped pecans

2 T grass fed butter

½ teaspoon cayenne

5 drops liquid monk fruit

Toasted pecans: (1 cup, save extra for later use)



Mix pecans butter, cayenne and liquid monk fruit.

Toast at 375 degrees for 6 minutes. (watch closely, nuts can get away from me)


Dressing: (Keep leftovers in tight lid jar)


½ cup olive oil

4 T aged balsamic vinegar

2 T fresh lemon juice

1 ½ t salt

1 ½ teaspoons pepper

2 T granular monk fruit




Whisk together.



Tear apart lettuce leaves and top with strawberries, chevre and pecans, drizzle with dressing.


Bon Appetit!