Romaine Salad with Parmesan Vinaigrette

Chop 2 hearts of Romain Lettuce and keep aside.

In a small bowl, whisk together 3 tbsp of grated Parmesan Cheese, 2 tsp of Dijon Mustard, 2 tbsp of Red Wine Vinegar, a clove of minced Garlic, 1/3 cup of Olive Oil, Salt and Pepper as needed.

Toss the lettuce with the vinaigrette and serve immediately.