Butter Lettuce and Clementine Salad with Brown Butter Vinaigrette

Who knew brown butter could be used in a salad? It works perfectly with the nutty almonds and is offset beautifully with the bright clementines. I'm not too sure how much the fresh mint added to this but I went ahead and left it in so you could make your own judgement call.

Two years ago: Gorgonzola Drop Biscuits

Butter Lettuce and Clementine Salad with Brown Butter Vinaigrette (from Cook This Now)

Ingredients
Vinaigrette
3 tbsp unsalted butter
zest of 1 clementine
1 1/2 tbsp clementine juice
1 tbsp lemon juice
1/4 tsp kosher salt
black pepper to taste
Salad
1 head butter leaf lettuce, leaves torn into bite-sized pieces
2 clementines, peeled, segmented, and cut in half
2 tbsp toasted almonds
2 tbsp chopped mint

1. In small skillet over medium-low heat, melt butter. Cook until nut brown, about 5 minutes.
2. Pour butter into bowl and let cool.
3. Whisk in clementine zest and juice, lemon juice, salt, and pepper.
4. In large bowl, combine lettuce, clementine segments, almonds, and mint.
5. Drizzle vinaigrette over salad and toss well.