Pumpkin Seed Oil and Carrot Vinaigrette

4 tbsp pumpkin seed oil
4 tbsp extra virgin olive oil
2 medium carrots (roughly chopped)
1 tbsp rice wine vinegar
2 tbsp balsamic vinegar
1 tbsp Dijon mustard
Salt and pepper to taste2 hearts of romaine
Parmesan cheese

Place all ingredients in a blender and puree. If the mixture is too thick you may add one to three tablespoons of water. Toss with whole hearts of romaine and top with shaved parmesan cheese.

Yield: 2 servings.


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