Part 1: Prepare the Vinaigrette

This can be done up to a few days in advance.

1. Combine Ingredients: In a small bowl or a glass jar with a tight-fitting lid, combine the ⅓ cup of extra virgin olive oil, 3 tablespoons of fresh lemon juice, 1 teaspoon of Dijon mustard, 1 teaspoon of honey or maple syrup, 1 tablespoon of minced shallot, ½ teaspoon of kosher salt, and ¼ teaspoon of black pepper.

2. Whisk or Shake: Whisk the ingredients together vigorously until the dressing is well combined and emulsified (it should look creamy and slightly thickened). If using a jar, secure the lid and shake it vigorously for about 30 seconds.

3. Taste and Adjust: Taste the dressing. If it’s too tart, add another drop of honey. If it needs more brightness, add a tiny bit more lemon juice. If the flavors need to pop, add another pinch of salt. Set the dressing aside. If you’ve made it in advance, give it another good shake right before using it.

Part 2: Prepare the Salad Components

1. Wash and Dry the Lettuce: This is the most critical step for a crisp, non-soggy salad. Gently separate the leaves of the butter lettuce heads. Place them in a large bowl of cold water and swish them around to remove any grit. Lift the leaves out of the water and place them in a salad spinner. Spin them until they are completely dry. If you don’t have a salad spinner, gently pat them dry with a clean kitchen towel or paper towels.

2. Prepare the Herbs: Ensure your mint, parsley, and dill are also washed and thoroughly dried. Pick the leaves and fronds from the tough stems.

3. Chop the Nuts: Roughly chop your pistachios or toasted almonds.

4. Slice the Shallot (if using): Use a mandoline or a very sharp knife to slice the shallot into paper-thin rings.

5. Slice the Apple (Last!): To prevent browning, slice the apple just before you assemble the salad. Core the apple and slice it very thinly into half-moons or matchsticks, depending on your preference.

Part 3: Assemble and Serve

1. Combine Salad Ingredients: In a very large salad bowl, add the dry butter lettuce leaves, the fresh herb leaves, the chopped nuts, and the thinly sliced shallot rings (if using).

2. Add the Apples: Gently add the freshly sliced apples to the bowl.

3. Dress the Salad: Drizzle about half of the prepared vinaigrette over the salad ingredients.

4. Toss Gently but Thoroughly: Using your hands or salad tongs, gently toss the salad, lifting from the bottom of the bowl to the top, until every leaf is lightly and evenly coated with the dressing. Be careful not to bruise the delicate lettuce leaves.

5. Taste and Finish: Taste a leaf. If it needs more dressing, add a little more and toss again. You want the leaves to be kissed with dressing, not drowning in it.

6. Serve Immediately: Transfer the salad to a serving platter or individual plates and serve right away.