- Servings: 4
Ingredients:
| 1 | Large Head Romaine Lettuce |
| 2 | Avocados |
| 4 slices | Cooked Bacon, optional |
| 6 | Tangerines, peeled and sectioned |
| 1 cup | Grated Fresh Parmesan Cheese |
| Dressing: | |
| 1 cup | Extra Virgin Olive Oil |
| 1½ tsp | Minced Garlic |
| 2 Tbsp | White Wine Vinegar |
| 1 Tbsp | Dijon Mustard |
| 1 Tbsp | Balsamic Vinegar |
| 1 tsp | Lemon Zest |
| ½ tsp | Sugar |
| ¼ tsp | Salt |
| ¼ | Fresh Ground Pepper |
Directions:
Whisk garlic, wine vinegar, mustard, balsamic vinegar, lemon zest, sugar, salt and pepper together in a small mixing bowl. Whisk until blended. Gradually whisk in oil and set aside.
Wash and dry lettuce, then tear into bite sized pieces. Peel, remove pit, and thinly slice avocados crosswise.
Arrange lettuce, avocados, tangerines, and crumbled bacon on 4 plates. Drizzle dressing on and top with freshly grated Parmesan.
Helpful Tips:
Under 20 minutes to prepare.
