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Red Leaf, Roasted Red Pepper, and Pecorino Salad
- 3 tablespoons olive oil
- 1 1/2 tablespoons red wine vinegar
- 1/2 teaspoon Dijon mustard
- 1/2 teaspoon honey
- 1 kosher salt and black pepper
- 1/2 cup small head red leaf lettuce, leaves torn (6 cups)
- 2 tablespoons store-bought roasted red peppers, sliced
- 2 ounces capers
Directions:View on Real Simple
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