INGREDIENTS
1/2 tsp
agave nectar
1 1/2 tbsps
balsamic vinegar
12 ozs
crimini mushrooms
1/2 tsp
dijon mustard
1/4 tsp
dried rosemary
2
garlic cloves
1/8 tsp
ground pepper
1 tbsp
olive oil
1/4 cup
pecans
2 1/2 cups
romaine lettuce
1/2 tsp
rosemary
1/8 tsp
salt
1 pinch
salt and pepper