Artichoke, Romaine And Cherry Tomato Salad

Total Time: 1 hr Preparation Time: 1 hr

Ingredients

• Servings: 6
• 2 (6 ounce) jars marinated artichoke hearts, drained
• 1/4 cup balsamic vinegar
• 2 tablespoons chopped fresh chives (i omitted these because i didn't have them(turned out okay) or 2 tablespoons green onion tops (i omitted these because i didn't have them(turned out okay)
• 1 tablespoon fresh lemon juice
• 1 tablespoon coarse-grained dijon mustard
• 2 teaspoons honey
• 5 tablespoons mayonnaise
• 1/2 cup extra virgin olive oil
• 12 cups torn romaine lettuce (i used baby spinach)
• 1 small red onion, thinly sliced (i used much more red onion than this)
• 2 cups cherry tomatoes, halved (i used roma tomatoes)
• parmesan cheese, freshly grated (optional)

Recipe

• 1 mince 1 jar artichoke hearts in processor.
• 2 mix in next 5 ingredients.
• 3 transfer mixture to large bowl.
• 4 add mayonnaise; whisk until smooth.
• 5 gradually whisk in oil.
• 6 cover; chill dressing for at least 30 minutes to allow flavors to develop.
• 7 (can be made 3 days ahead. cover; keep chilled.) meanwhile, allow red onions to soak in ice-cold water to take out some of the"bite," if your onions are bitter or very strong.
• 8 (this only takes about 30 minutes).
• 9 combine greens, onions and tomatoes in bowl.
• 10 toss with enough dressing to coat.
• 11 top with remaining artichokes and parmesan.