Dilly Chop Salad

Ingredients

• 3 tablespoons balsamic vinegar
• 2 tablespoons Dijon mustard
• 1 tablespoon maple syrup
• 1 tablespoon lemon juice
• 2 romaine hearts, thinly sliced (about 6 cups)
• 1 cup pitted Castelvetrano olives, chopped
• 6 ounces Manchego cheese, shredded
• 4 ounces salami, thinly sliced
• 1/2 cup roasted sunflower seeds (or toasted pumpkin seeds)
• 1 bunch dill, chopped
• A few handfuls of salt and vinegar chips

Steps

1. In a jar with a lid, combine the balsamic vinegar, Dijon mustard, maple syrup, and lemon juice. Shake vigorously until emulsified. Add 1 tablespoon water if needed to thin.
2. Add the romaine to a large bowl with a big pinch each of salt and pepper.
3. Mix in the olives, Manchego, salami, sunflower seeds, and dill.
4. Add your desired amount of dressing (start with about 1/3 cup) and toss to coat.
5. Crumble the salt and vinegar chips over the top of the salad and serve immediately.