Ingredients
2 tablespoons orange marmalade
1 tablespoon Dijon mustard
1 lemon, zested and juiced
1/3 cup extra virgin olive oil (EVOO)
Salt and freshly ground black pepper
2 tablespoons thyme leaves, freshly chopped
2 hearts of romaine lettuce, chopped
3-4 ribs celery from the heart, chopped
1 yellow bell pepper, seeded and finely chopped
1 small red onion or 1/2 medium red onion, finely chopped
Directions
In a salad bowl, whisk together the marmalade, Dijon mustard and the zest and juice of 1 lemon. Stream in the EVOO, then season the dressing with salt, pepper and thyme. Add the chopped lettuce and vegetables to the bowl and toss to coat evenly.
