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.