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Ingredients

• 2 artichokes, uncooked and trimmed to the heart
• 2 bulbs fennel bulbs, trimmed and quartered
• 2 carrots
• 1 baking potato
• 1/2 head romaine lettuce
• 1 medium head Belgian endive
• 1 tomato
• 2 ounces fontina cheese
• 4 tablespoons olive oil
• 2 tablespoons red wine vinegar
• 1 teaspoon Dijon-style prepared mustard
• salt and pepper to taste

Description

This Elegant Salad Is Best Saved For The Grownup Table. If You Feel Like A Change From Fontina Cheese, Give Gruyere A Go! Originally Submitted To ThanksgivingRecipe.com.

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