Ingredients

• 3/4 cup olive oil
• 1 small onion, roughly chopped
• 1 clove garlic, roughly chopped
• 1/3 cup crumbled good-quality feta
• 1/3 cup red wine vinegar
• 2 teaspoons freshly squeezed lemon juice
• 2 teaspoons country Dijon mustard
• 4 to 5 pitted kalamata olives
• 1 tablespoon dried oregano
• Salt and freshly ground black pepper
• 6 cups torn romaine lettuce

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Instructions

1. Heat the oil in a skillet over medium-low heat. Add the onion and cook, stirring frequently, until softened, about 8 minutes. Add the garlic and cook another 2 minutes. Allow the mixture to cool slightly.
2. In a blender, combine the feta, vinegar, lemon juice, mustard, olives, oregano, 1/2 teaspoon salt, some pepper and the onion mixture. Blend until smooth.
3. Pour enough dressing over the salad to coat the leaves and toss to combine. Save the remaining dressing for another use.