4 hearts romaine cheese hazelnuts Recipes

hearts romaine leaves (the light green , crisp inner portion of a head of romaine lettuce), flavorful apples, peeled and cored , then sliced as described below (such as braeburn, fuji, or honeycrisp), scant 1 cup of crumbled blue cheese, coarsely chopped toasted hazelnuts, red wine vinegar or 1/2 cup white wine vinegar, balsamic vinegar, sugar, sweet honey mustard (i use inglehoffer brand made here in oregon), salt (reduced from 1/2 teaspoon), pure vanilla extract, grapeseed oil (in place of canola)

cider vinegar, dijon mustard, hazelnut oil or 1/4 cup olive oil, blue cheese, crumbled, drained capers, pecans, head romaine lettuce, trimmed ,quartered lengthwise

german mustard, safflower oil, red wine vinegar, water, salt, pepper, westphalian ham, diced, garlic, minced, blue cheese, crumbled, romaine lettuce hearts, trimmed, hazelnuts, chopped (optional)