4 c. torn Romaine lettuce
2 plum tomatoes, sliced
1/2 c. sliced fresh mushrooms
1/4 c. chopped walnuts
1/4 c. red wine vinegar
2 tbsp. salad oil
2 tbsp. honey
1/4 tsp. dry mustard

In a mixing bowl toss together Romaine, tomatoes, mushrooms and walnuts. In a screw top jar combine vinegar, oil, honey and dry mustard. Cover and shake well. Pour over Romaine mixture. Toss to coat. Serves 4.