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Hearts Of Romaine Salad With Mustard Vinaigrette

salads

1 tablespoon white wine vinegar
1-1/2 teaspoons old-style whole grain Dijon mustard
1/2 teaspoon (each) dried thyme, salt and pepper
1/2 teaspoon granulated sugar
1 small clove garlic; minced
1/4 cup extra-virgin olive oil
1 cup quartered cherry tomatoes
2 jumbo romaine hearts; about 1 pound

In bowl, whisk together vinegar, mustard, thyme, salt, pepper, sugar and garlic; gradually pour in oil, whisking until combined. (Can be covered and refrigerated for up to 2 days. Let come to room temperature and whisk before serving:) Add tomatoes; toss to coat. Cut each romaine heart lengthwise into quarters. Arrange, points facing out, on round platter; using slotted spoon, remove tomatoes from vinaigrette and arrange at base of spears. Brush some of the dressing on ends of spears; drizzle remaining dressing over rest of romaine. Serve immediately. TIP : If you can't get jumbo romaine hearts, use regular romaine hearts or the tender inside leaves of the head.

Contributor: Canadian Living - December, 1998

Yield: 6 to 8 servings

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