Ingredients: 2 tablespoons red-wine vinegar 2 teaspoons Dijon Mustard 1/2 teaspoon salt 1/4 teaspoon freshly ground black pepper 1/4 cup olive oil 1/4 cup chopped roasted red pepper (jarred are fine) 1/2 shallot, finely chopped 2 romaine hearts, small leaves left whole, larger ones cut in half (about 4 cups) 2 plum tomatoes, cut lengthwise in quarters Time: 10 min Directions:1. In a salad bowl, whisk vinegar, mustard, salt and pepper until smooth. Gradually add olive oil, whisking constantly. Fold in roasted red pepper and shallot. 2. Add lettuce and tomatoes to bowl; toss gently to combine ingredients. |