Red Wine Balsamic Vinaigrette

1 tsp. Finely Minced Garlic
½ C. Red Wine Vinegar
4 tsp. Good Quality Balsamic Vinegar
½ tsp. Coleman's Dry Mustard
4 T. Honey
½ C. Extra Virgin Olive Oil
Salt And Pepper To Taste

In a medium-mixing bowl, combine the first 5 ingredients.  In a steady stream, whisk the olive oil into the bowl.  Adjust seasoning.  Transfer to a squirt "speed" bottle.

Grilled Romaine with Red Wine Balsamic Vinaigrette

• 2-3 heads of Romaine Lettuce
• Olive Oil to drizzle

Clean lettuce and pat dry with a paper towel. Split the lettuce heads in half down the middle.
Drizzle lettuce halves with olive oil and place on grill. Cook the lettuce until grill marks appear.
Dress lettuce with desired toppings, Chef Tami suggests cherry tomatoes, radishes, blue cheese crumbles and nuts.
Drizzle with Red Wine Balsamic Vinaigrette
Serves 4-6