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.