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Romaine lettuce cut into bite-sized pieces
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Zucchini cut into half-inch pieces
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Eggplant cut into half-inch pieces
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asparagus cut in pieces
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Red onion, sliced into 1/4 inch slices then halved
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salt, pepper, olive oil
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Dressing- Whisk all but oil, then add oil last
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1 large garlic clove, minced
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1/4 tsp coarse sea salt
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1 tbl minced shallot
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1 tsp dijon mustard
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2 Tbl balsamic vinegar
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Pepper to taste
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about 1/4 c olive oil
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