Butter instead of blood

I ate so many of the Chocolate, Orange and Coconut Cookies and so much of the Asparagus Tart that if I fell over and scraped my knee, there's fair chance butter would pour out instead of blood.

So I'm making a simple salad. Not even. I'm having lettuce with a vinaigrette. Obviously, that's not all I'm eating today (I've already eaten a poached egg on toast and four, yes four Chocolate, Orange and Coconut Cookies - either the cookies are THAT good or I have no self control. A little from column A and a little from column B and you're pretty close to the truth. )





Romaine Hearts with French Vinaigrette

You will need:
Romaine Hearts (what, not spinach?)

For the French Vinaigrette
1 tablespoon Dijon mustard
1 small clove garlic, crushed
1 3/4 oz (50 ml) Champagne vinegar
7 fl oz (200 ml) olive oil
1 tablespoon parsley chopped
sea salt
freshly ground pepper

I used seeded Dijon because I still haven't replaced it from when I dropped it, but you can and most do use smooth Dijon mustard. It is a little less aggressive I find in taste.

Put everything together and whisk. Check for seasoning. This will last in the refrigerator for about a month or so.

Wash your lettuce, arrange on your plate and pour over the vinaigrette.