Queen St. Salad Recipe - Sunset Magazine

Ingredients

• ⅓ cup olive oil
• 2 tbsp sherry vinegar
• 1 tbsp Dijon mustard
• 1 tbsp lemon juice
• 1 small clove garlic, grated or finely chopped
• pinch of salt
• 1 big head Salanova or Gem lettuce
• 18 honey dates, pitted and halved
• ½ cup almonds, toasted and rough chopped
• ½ cup grated Fiscalini Cheddar
• 1 cup parsley leaves
• 1 cup basil leaves, torn in half
• 4 stalks celery, cut on a bias ¼-inch thick