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Romaine Leaves with Honey-Mustard Dressing

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  1. 6 hearts of romaine lettuce, seaparated into leaves
  2. 1/4 cup extra-virgin olive oil
  3. 2 tablespoons fresh lemon juice
  4. 2 tablespoons Dijon mustard
  5. 1 tablespoon grainy mustard
  6. 1 tablespoon honey
  7. 1 tablespoon prepared horseradish
  8. Salt and freshly ground pepper
  1. Wash the lettuce and pat dry. Cover and refrigerate to crisp for up to 3 hours. In a small bowl, whisk together the remaining ingredients. Dress the lettuce just before serving.
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