Hearts of Romaine with Blue Cheese and Caper Dressing

• 3 tablespoons cider vinegar
• 2 1/4 teaspoons Dijon mustard
• 1/2 cup olive oil
• 4 ounces Maytag or Danish blue cheese, crumbled
• 3 tablespoons drained capers
• 1 small head romaine lettuce, trimmed, quartered lengthwise

1. Mix vinegar and mustard in bowl.
2. Gradually mix in oil.
3. Add cheese and capers.
4. Season with salt and pepper.
5. Place 1/4 head romaine on each plate.
6. Spoon dressing over and serve.

cider vinegar, mustard, olive oil, maytag, capers, head romaine lettuce

Taken from www.epicurious.com/recipes/food/views/hearts-of-romaine-with-blue-cheese-and-caper-dressing-1164 (may not work)