INGREDIENTS
1 tbsp
granulated sugar
1 tsp
dry mustard
1
⁄2 teaspoon black pepper
1
⁄2 teaspoon crushed red pepper flakes
1
⁄2 teaspoon dried oregano
1/4 tsp
salt
1
clove garlic, minced
2 tbsp
red wine vinegar
2
tablespoons white vinegar
2
tablespoons water
1/3 cup
canola oil
1
⁄3 cup extra virgin olive oil
1
⁄3 cup shredded parmesan cheese
3
romaine hearts, chopped
1 10.5 ounce container
cherry tomatoes, chopped
5 oz
crumbled gorgonzola cheese (or blue cheese)
3 oz
prosciutto, pan fried till crispy and chopped
1
large avocado, chopped