Baby Romaine Salad
Ingredients
Salad:
- 2 pints cherry tomatoes multicolor
- 6 oz. 1,000 Day Gouda shaved
- 12 oz. pancetta diced and sautéed
- 6 heads baby romaine
Dressing:
- 1 1/2 lemons juiced
- 1/2 oz. lemon zest
- 2 cloves garlic minced
- 2 tbs. honey
- 1 tbs. Dijon mustard
- 1/2 cup red wine vinegar
- 2 sprigs thyme minced
- 1 cup blended oil
Instructions
To make dressing:
- Place all ingredients except the oil in a blender. Mix the ingredients until they are well blended. With the blender on, drizzle oil in slowly and mix until smooth.
To make salad:
- Split the heads of baby romaine in half, taking out the center leaves and trimming off the core. Place the two halves of romaine across each other on the plate. Mix tomatoes and crispy pancetta with dressing and place them across the middle of the lettuce. Top with shaved Gouda cheese.
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