Red Romaine Lettuce With Almond Slices, Dried Cranberries, Gorgonzola Cheese And Raspberry Vinaigrette Dressing

Red Romaine Lettuce with Almond Slices

A Head Of Red Romaine Lettuce Washed, Dried And Cut Into About One Inch Pieces
1/4 Cup Of Dried Sweetened Cranberries
1/4 Cup Of Almond Slices
1/4 Cup Of Crumbled Gorgonzola Bleu Cheese
A Minced Garlic Clove
A Tablespoon Of Finely Chopped Scallion
A Tablespoon Of Raspberry Wine Vinegar
1/4 Cup Of Extra Virgin Olive Oil
1/2 Teaspoon Of Sea Slat, Divided In Half
1/4 Teaspoon Of Ground Black Pepper, Divided In Half

Combine the garlic, the scallion, the raspberry wine vinegar, the extra virgin olive oil, half of the sea salt and half of the black pepper in a salad bowl. Whisk well. Taste and add more sea salt and/or black pepper, if needed.

Add the lettuce along with the remaining sea salt and black pepper to the bowl. Toss well. Top with the dried cranberries, the almonds and the gorgonzola cheese before serving.