INGREDIENTS
1 tbsp
Dijon mustard
1 1/2 tsp
agave nectar
3 tbsp
balsamic vinegar
3 tbsp
extra virgin olive oil
1/4 tsp
kosher salt
1/4 tsp
black pepper
2 cups
chopped Romaine lettuce
2
plum tomatoes, cut lengthwise into quarters
2
beets, any type, cooked, peeled, cut into quarters
4
large basil leaves, julienned