- Makes: 4 servings
- Serving Size: 1/2 small romaine lettuce head, 2 tsp. vinaigrette
- Preparation Time: 17 minutes
Ingredients
| 2 |
small |
heads romaine lettuce, dry outer leaves removed, ends trimmed |
| Dressing* |
| 1/4 |
cup |
champagne vinegar |
| 1 1/2 |
tsp. |
lemon or orange juice |
| 1 |
tsp. |
honey |
| 1/2 |
tsp. |
Dijon mustard |
| 1 |
|
garlic clove, finely minced |
| 1 1/2 |
Tbsp. |
olive oil |
|
|
Salt and pepper to taste |
| Garnish |
| 1/4 |
cup |
dried cherries, coarsely chopped |
| 2 |
Tbsp. |
crumbled bleu cheese |
| 2 |
Tbsp. |
toasted chopped walnuts |
*Note: Only about half of the dressing is used for this dish. Nutritional analysis is based on using 2 tsp. of dressing per serving. You can refrigerate the rest for future use.
Directions
- Cut each romaine lettuce head in half lengthwise and set on individual salad plates.
- To prepare the vinaigrette: In a small bowl, whisk together the vinegar, lemon or orange juice, honey, mustard, and garlic. In a steady stream, add in the olive oil slowly, whisking constantly. Season with salt and pepper.
- Scatter the dried cherries, bleu cheese, and walnuts over each romaine lettuce half. Drizzle the vinaigrette evenly over each romaine lettuce half.
