| |
|
2 tablespoons plus 1 cup extra virgin olive oil
|
|
1/2 cup red wine vinegar
|
|
2 tablespoons Dijon mustard, or Creole mustard
|
|
1 teaspoon salt
|
|
1 teaspoon freshly ground pepper
|
|
2 cloves garlic, minced
|
|
5 heads red leaf lettuce, torn
|
|
8 large tomatoes, cut into wedges
|
|
4 cans (14 ounces each) hearts of palm, drained and cut into rounds
|
|
18 fresh basil leaves, chopped
|
|
8 ounces Roquefort cheese, crumbled (2 cups)
|