Ingredients
1 lettuce head, washed or dried and cut in small pcs. (any leafy green works, but I prefer romaine)
2 scallions, thinly sliced on the bias
1/2 cup cherry tomatoes, halved
3 artichoke hearts, cut into 1/2 inch dice (I usually add a bit more)
4 bocconcini, cut into 1/2 inch dice (small balls of mozzarella)
French haricots vert, 1 large handful (thin green beans)
1 red roasted bell pepper, seeded and cut into 1/2 inch dice (jarred works fine or you can roast your own)
1 tablespoon Dijon mustard
2 teaspoons light agave nectar
5 olive anchovies packed in oil, finely diced
3 tablespoons red wine vinegar
1/2 cup extra virgin olive oil
coarse salt, to taste
fresh ground black pepper, to taste
Preparation
Arrange the lettuce on a platter. Scatter the scallions, tomatoes, artichokes, bocconcini, haricots verts and roasted red pepper over the lettuce. 2 Make the dressing:. 3 Whisk together the mustard, agave, anchovies and vinegar. Slowly whisk in the olive oil and season to taste with salt and pepper. 4 Drizzle the dressing over the salad and serve. 5 *Note - not all the dressing needs to be used. Dress your salad lightly or to your preference.
