The Holiday Kitchen: Green Oak Lettuces

STUDIO CITY (CBS) — Are you looking for new recipes to spice up your menu over the holidays? Chef Kerry Simon's "Holiday Kitchen" shows us how to make a tasty treat.

Green Oak Lettuces With Anjou Pear, Marcona Almonds & Basswodd Honey (Serves Eight)

For Salad:

10 cups green oak lettuce, washed and dried
½ cup Marcona almonds, toasted and chopped
2 Anjou pears, sliced thinly on a mandoline
2 Tbs. Chervil, sliced fine
Basswood honey vinaigrette

Basswood Honey Vinaigrette:

1 part Basswood honey (Clover Honey can be substituted)
1 part Champagne vinegar
2 parts Grapeseed oil
1 tsp. Dijon mustard how much
½ Shallots, chopped fine how much
1 Tbs. mix of finely chopped Parsley, chives, chervil
Salt & freshly cracked black pepper

Combine lettuce, pears and chervil in a bowl. Combine first four ingredients of vinaigrette and emulsify. Add shallots and herbs and season to taste.

Dress lettuce to taste. Spring with Marcona almonds.

For more information on Chef Kerry Simon, click here.