Serve this creamy dressing on the side or drizzle over the opened head of smaller sized
lettuce and decorate with traditional garnish.
Mix together 1 tbsp Dijon style mustard with 1/3 cup heavy cream or yogurt. Blend in 1/4 cup
herb rice vinegar, 1/2 cup extra virgin olive oil, and 1/3 cup chopped dill. Season with salt
and freshly ground pepper. Cut lettuce in half and serve with Creamy Dill Dressing. Garnish
with dried cranberries, toasted nuts and sections of fresh sweet orange.