Hearts of Romaine Salad
¼100% pure Extra Virgin Olive Oil
¼Champagne or Pinot Noir Wine Vinegar
TBSP minced shallots
TBSP whole-grain Dijon mustard
¼ tsp. freshly ground pepper
romaine lettuce hearts
halved & thinly sliced
Garnishes: freshly shaved Parmesan cheese
chopped fresh chives
Whisk together first 7 ingredients until blended.
Cover & chill 30 minutes (dressing may be stored in refrigerator up to 3 days.)
cut romaine hearts in half lengthwise, keeping leaves intact.
Arrange halves on individual serving plates.
Sprinkle with radishes.
Drizzle with vinaigrette.
Season with salt and pepper to taste.
Garnish if desired.