Butter Lettuce Salad
Prepare the vinaigrette by combining the tarragon white balsamic with the champagne vinegar, mustard, salt, and pepper. Whisking constantly, drizzle in the Ultra-Premium Olive Oil. Taste and adjust seasoning accordingly.
Prepare the breadcrumbs by placing the slices of baguette in a food processor; pulse until you achieve coarse crumbs. Mix the Black Garlic and Ginger Infused Olive oil with the Butter Infused Olive Oil and toss with the breadcrumbs. Heat a skillet over medium heat and toast the breadcrumbs, stirring often, until golden brown.
Season with sea salt and freshly cracked pepper, to taste. Set aside to cool completely.
Toss the butter lettuce with the well-whisked vinaigrette until evenly coated.
Place on the serving plate then top with chopped olive, cooled breadcrumbs and grated Manchego cheese.
Finish with freshly cracked black pepper, to taste.