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Peach and Red Butterhead Lettuce Salad with Honey-Shallot Vinaigrette



  • 5 oz The Villages Grown Red Butterhead Lettuce
  • 2 peaches, sliced
  • 2 oz Lake Meadows Naturals Feta Marinated Creamy Herb
  • 1/4 cup walnuts

Honey-Shallot Vinaigrette

  • 1/4 cup fresh squeezed lemon juice
  • 1/4 cup 15 Olives Honey & Ginger White Balsamic Vinegar
  • 1 tbsp Mitchem Bee Orange Blossom Honey
  • 1/4 cup minced shallot
  • 1/8 tsp kosher salt
  • fresh ground black pepper, to taste
  • 1/3 cup 15 Olives Extra Virgin Olive Oil


  1. Wash and dry the lettuce and set aside.
  2. Slice the peaches, crumble the goat cheese, and mince the shallot. Set aside.
  3. Whisk together the lemon juice, vinegar, honey, shallots, salt and pepper, and olive oil.
  4. In a large serving bowl, toss together the oak leaf lettuce, peaches, and dressing. Top with the goat cheese and walnuts and serve.