Romaine Hearts with Croutons and Coarse Mustard Vinaigrette
Arrange lettuce on a serving platter and top with croutons. In a small container with lid, combine broth, vinegar, oil, and mustard. Seal and shake until blended. Season, to taste, with salt and black pepper. Pour vinaigrette over lettuce and croutons and serve.
Copyright 2006, Robin Miller, All Rights Reserved
Recipe courtesy of Rachael Ray