Citrus-Thyme Vinaigrette

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2 tablespoons orange marmalade

1 tablespoon Dijon mustard

1 lemon, zested and juiced

1/3 cup extra-virgin olive oil

Salt and freshly ground black pepper

2 tablespoons freshly chopped thyme leaves

2 hearts romaine lettuce, chopped

3 to 4 ribs celery from the heart, chopped

1 yellow bell pepper, seeded and finely chopped

1 small red onion or 1/2 medium, finely chopped