- 1tbsp Dijon mustard
- 2tbsp balsamic vinegar
- 1tsp maple syrup
- 100ml (4fl oz) olive oil
- 4 little gem lettuces, leaves removed and left whole
- 150g (5oz) Pecorino cheese, grated
To make the dressing, beat together the Dijon, balsamic and maple syrup. Very gradually, add the oil, beating all the time, until you have a very thick emulsion. Season well. Place the lettuce leaves in a bowl, drizzle the dressing over them, then scatter over the cheese. This salad will hold up well if you’re making it as part of a buffet.