The black currant vinegar I use is from Demijohn, "The Liquid Deli" in Edinburgh, Scotland. It is more sweet than sour and it might be appropriate to call it a gastrique.
Mix the macadamia nut oil, black currant vinegar, and balsamic vinegar in a small bowl.
Mince or chiffonade the basil and mint leaves. Mix the leaves into the dressing bowl with the oil and vinegars.
Wash the butter lettuce. Chop each leaf in half (down the stalk). Cut these pieces again into 2 inch slices (slicing orthogonal to the stalk). Place the cut lettuce into a large bowl.
Chop macadamia nut pieces into small unevenly sized chunks.
If the cherry tomatoes are large (golf ball size), cut them into quarters. Add the cut tomatoes to the lettuce.
Spoon the dressing over the lettuce, mixing to coat thoroughly.
Mix chopped macadamia nuts into the bowl.
Salt and pepper to taste.
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