Chick-Pea, Artichoke Heart and Romaine Salad

• 2 teaspoons balsamic vinegar or red wine vinegar
• 1/2 teaspoon Dijon mustard
• 2 tablespoons olive oil
• 1/2 romaine lettuce head, torn into bite-size pieces
• 1 15 1/2-ounce can chick-peas (garbanzo beans), drained
• 1 6-ounce jar marinated artichoke hearts, drained
• 1/3 cup freshly grated Romano cheese (about 1 1/2 ounces)
• Salt and freshly ground pepper

1. Combine vinegar and mustard in small bowl.
2. Gradually whisk in oil.
3. Combine lettuce, chick-peas and artichoke hearts in large bowl.
4. Add dressing and toss to coat.
5. Mix in cheese.
6. Season with salt and pepper and serve.

balsamic vinegar, mustard, olive oil, romaine lettuce head, chickpeas, hearts, freshly grated romano cheese, salt

Taken from www.epicurious.com/recipes/food/views/chick-pea-artichoke-heart-and-romaine-salad-1167 (may not work)