Summer Butter Lettuce Salad with Honey Poppyseed Dressing

Chilling the bowls and forks just before serving makes this dish extra refreshing. The salad is excellent with a variety of toppings, so feel free to experiment. Continuing education coordinator for culinary, hospitality and horticulture at Metropolitan Community College in Omaha, Nebraska, Cathy Curtis recommends enjoying this recipe with a side of baguette and a glass of Sancerre.

Summer Butter Lettuce Salad with Honey Poppyseed Dressing

Yields: 4 servings

4 oz mayonnaise2 oz honey2 oz white wine vinegar1 Tbsp granulated sugar1 lemon, zested and juiced1 Tbsp poppyseeds, lightly toasted1 large pinch sea salt, plus more to taste1 pinch celery salt1 small pinch crushed red pepper flakes, crumbled1 head butter lettuce, cut through core into 4 equal sections4 oz dried cherries4 oz goat cheese, crumbled and softened2 tsp chia seedsfreshly cracked black pepper, to taste

Place four shallow bowls or salad plates and forks into freezer to chill.

Into small mixing bowl (or 12- to 16-ounce jar with tight-fitting lid), add mayonnaise, honey, vinegar, sugar and a splash of lemon juice; with whisk, stir until well combined, or place lid on jar and shake to blend. Stir in 1 pinch lemon zest, poppyseeds, sea salt, celery salt and crushed red pepper flakes; let stand 2 minutes. Adjust seasoning to taste if needed; set aside.

Into each of four chilled bowls, add one section lettuce. Drizzle dressing over the lettuce, then sprinkle with cherries, goat cheese, chia seeds and black pepper; serve salads with chilled forks.