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For the dressing:
  • 1 rounded tablespoon Dijon mustard
  • 1 rounded tablespoon Acacia or other light honey
  • 2 tablespoons white wine vinegar
  • 1 small shallot, grated
  • 1 clove garlic, grated
  • Juice of 1/2 lemon or lime
  • About 1/3 cup EVOO – Extra Virgin Olive Oil
  • Salt and pepper
For the salad:
  • 1 small head Romaine or 2 gem Romaine, trimmed and chopped
  • 1 small radicchio or Treviso, cored and coarsely chopped
  • 1/2 cup parsley, chopped
  • 1/2 small white onion, thinly sliced
  • 1/2 cup sliced almonds, toasted with salt
  • 1 tablespoons fresh chopped thyme or 1 teaspoon dried thyme
  • 1 cup crumbled smoked blue cheese or blue cheese


Serves: 4


Whisk up dressing in large serving bowl. Add lettuce, radicchio, parsley and onions, and toss to coat and combine. Top with almonds, thyme and blue cheese.


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