Romaine with Heirloom Tomatoes with Orange Vinaigrette and Romano Cheese

Servings = 4 | Serving size =1/4 cup dressing with salad greens

This recipe can be multiplied by 2, 3.

Leftover salad is poor. Leftover dressing keeps well for about 2 days.

2 tsp	coarse ground mustard
1 tsp	Dijon mustard
2 Tbsp	grapeseed oil
1/2 tsp	orange oil
2 Tbsp	rice vinegar
1 Tbsp	dark honey
1 medium	head romaine lettuce
2 small	heirloom tomatoes
2 Tbsp	red onion
2 ounces	Pecorino-Romano

Whisk together the coarse ground mustard, Dijon mustard, grapeseed oil, orange oil, rice vinegar and honey. Chill for at least 2 hours prior to serving.

While the dressing is chilling thoroughly rinse the lettuce in cold water and pat dry. Wrap in a slightly damp paper towel and place in the refrigerator.

Wash the tomatoes and place them in the refrigerator about one hour before making the salad.

To assemble separate the romaine into small bundles of leaves (as if there are four small heads of romaine). Whisk the dressing until smooth and holding each small bundle by the base of the lettuce dip the tips of the romaine into the dressing coating the top half of the leaves. Place on a plate.

Slice the tomatoes in quarters and arrange on the plate next to the lettuce. Sprinkle the diced red onion randomly around the plate. Drizzle any remaining dressing randomly around the plate.

Shave curls of Pecorino-Romano over the top of the lettuce and serve.

Nutrition Facts

Serving size: 1 salad | Servings 4 salads

Calories 19 | Calories from Fat 12

Amount Per Serving (% Daily Value)

Total Fat 12g (18%) | Saturated Fat 3g (16%)

Monounsaturated Fat 3g | Trans Fat 0g

Cholesterol 15 mg (5 %) | Sodium 230 mg (10 %)

Total Carbohydrates 13g (4%) | Sugars 8g

Dietary Fiber 4g (17%) | Protein 7g

Vitamin A 192% | Vitamin C 75 % | Calcium 21% | Iron 10%

Vitamin K 166 mcg  | Potassium  555 mg | Magnesium  37 mg