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Hearts of Romaine w/ Blue Cheese and Caper Dressing
3 Tbsp. cider vinegar
2 1/4 tsp. Dijon mustard
1/2 cup olive oil
4 oz. Danish blue cheese, crumbled		 3 tablespoons drained capers
1 small head romaine lettuce, trimmed, quartered lengthwise

Mix vinegar and mustard in bowl. Gradually mix in oil. Add cheese and capers. Season with salt and pepper. Place 1/4 head romaine on each plate. Spoon dressing over and serve.
Serves 4.

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