2 teaspoons balsamic vinegar or red wine vinegar |
1/2 teaspoon dijon mustard |
2 tablespoons olive oil |
1/2 romaine lettuce head, torn into bite-size pieces |
1 15 1/2-ounce can chick-peas (garbanzo beans), drained |
1 6-ounce jar marinated artichoke hearts, drained |
1/3 cup freshly grated romano cheese (about 1 1/2 ounces) |
salt and freshly ground pepper |
