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Ingredients
  • subheading: For the dressing:
  • ¼ cup real French Dijon mustard
  • ¼ cup seasoned rice vinegar
  • ¼ cup vegetable oil
  • ¼ teaspoon Worcestershire sauce
  • freshly ground black pepper
  • cayenne to taste
  • the dressing should be sharp and acidic, but please adjust to your taste
  • subheading: For the salad:
  • 4 hearts of romaine, cut or torn into bite-sized pieces
  • 2 ounces extra-sharp aged cheddar
  • 1 apple, thinly sliced
  • 2 tablespoons fresh tarragon leaves, chopped
  • 2 tablespoons dill sprigs, chopped
  • ¾ cup pecan halves, toasted in 2 teaspoons vegetable oil, seasoned with salt and 1 teaspoon of white sugar
Steps
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