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Ingredients
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
Yield
Serves: 4
Preparation
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.
Rach explains that adding Parmigiano Reggiano rinds to soups and sauces can give them added cheesy flavor, so her hack is to keep them in your freezer.