Romaine And Bresaola Salad
|Romaine lettuce head||1 Small, cut into bite-sized pieces|
|Cherry tomatoes||10 , halved|
|Lemon oil||1⁄4 Cup (4 tbs)|
|Balsamic condiment||2 Tablespoon|
|White wine vinegar||3 Tablespoon|
|Dijon mustard||1 Teaspoon|
Add lettuce and tomatoes to a large serving bowl. Gently place Bresaola on top. Drizzle with vinaigrette, salt and pepper.
Add all ingredients to a large bowl and whisk vigorously to emulsify. Store in an airtight container and refrigerate.
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