The Fishmarket Salad

• FOR THE SALAD:
• 1-1/2 head Romaine Lettuce
• 1-1/2 cup Mini Shrimp, Cooked And Chilled
• 1 cup Blue Cheese
• 4 whole Hard Boiled Eggs, Diced
• FOR THE DRESSING:
• 1/4 cups White Wine Vinegar
• 1 clove Garlic
• 1/4 bulbs Onion, Diced
• 4 Tablespoons Honey
• 1 Tablespoon Dijion Mustard
• 1-1/2 teaspoon Yellow Mustard
• 2 Tablespoons Lemon Juice
• 3 dashes Tabasco Sauce
• 1/2 teaspoons Salt
• 1/2 teaspoons Black Pepper
• 1/2 cups Extra Virgin Olive Oil

1. Divide salad ingredients between 2 bowls.
2. Place the dressing ingredients, sans the olive oil, in a food processor and whirl them up until combined. Then slowly pulse your food processor, adding in your olive oil until all is combined.
3. If you have time, chill the dressing for a little while. If not, proceed to pour it over your prepared salad and enjoy!

salad, head romaine lettuce, shrimp, blue cheese, eggs, dressing, ubc, clove garlic, ubc, honey, dijion, yellow mustard, lemon juice, tabasco sauce, salt, black pepper, olive oil

Taken from tastykitchen.com/recipes/salads/the-fishmarket-salad/ (may not work)