Bon Appétit | September 1993
Yield: Serves 4
3 tablespoons cider vinegar
2 1/4 teaspoons Dijon mustard 1/2 cup olive oil 4 ounces Maytag or Danish blue cheese, crumbled 3 tablespoons drained capers 1 small head romaine lettuce, trimmed, quartered lengthwise 
Mix vinegar and mustard in bowl. Gradually mix in oil. Add cheese and capers. Season with salt and pepper.
Place 1/4 head romaine on each plate. Spoon dressing over and serve.
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Read More http://www.epicurious.com/recipes/food/printerfriendly/Hearts-of-Romaine-with-Blue-Cheese-and-Caper-Dressing-1164#ixzz23qnQXAWQ
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