Oxmoor House JUNE 2006
Whisk together first 7 ingredients.
Remove lower 3" of romaine stems. Arrange leaves on a large serving platter. Drizzle evenly with Walnut-Champagne Vinaigrette. Sprinkle with walnuts.
Make Ahead: You can make Walnut-Champagne Vinaigrette up to 2 days ahead.
*You can find washed, ready-to-serve romaine hearts at most grocery stores.
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