Sage Hill Heirlooms Recipe

Make the Lemon Curd

In a saucepan, combine the lemon juice, sugar, and eggs. Whisk over medium heat until the mixture thickens, about 10 minutes. Remove from heat and stir in the butter and poppy seeds. Let cool.

Make the Vinaigrette

In a blender, combine the pine nuts, olive oil, red wine vinegar, honey, salt, and black pepper. Blend until smooth and adjust seasoning to taste.

Assemble the Salad

Wash and dry the little gem lettuce, then chop into bite-sized pieces. In a large bowl, combine the lettuce, halved cherry tomatoes, sliced cucumber, and radishes. Drizzle with the pine nut vinaigrette and toss gently.

Serve

Plate the salad and top with a generous dollop of the poppy lemon curd. Garnish with fresh basil and toasted pine nuts if desired.