chopped romaine lettuce
red onion, finely chopped
crushed red pepper flakes
1 tablespoon fresh rosemary, finely chopped or 1/2 teaspoon
dried rosemary, crushed
extra virgin olive oil
- Toast nuts over low heat in a small skillet until crisp and fragrant.
- Place romaine in salad bowl and scatter the red onions down over the greens.
- In a small bowl, combine the marmalade, red pepper flakes, balsamic vinegar and fresh or dried rosemary using a fork or small whisk. Drizzle extra-virgin olive oil into the dressing until combined.
- Season the dressing with salt, to taste. Dress and toss salad and adjust seasoning.