(Lee)

Spring mix lettuce
1 can mushrooms, stems and pieces
1 can artichoke hearts, quartered
3-4 green onions, sliced (optional)

Marinate green onions, mushrooms, and artichoke hearts in some of the dressing.  Before serving, add lettuce to marinated vegetables and toss with remaining dressing.  Do not season until after adding dressing and tasting.

Dressing (Jerry)
1 egg
½ cup salad oil
¼ cup red wine vinegar
1 garlic clove, minced
Anchovy paste, not quite 1 Tbsp.
1 tsp. Grey Poupon Dijon mustard
Pepper
¾ cup grated Asiago, or Parmesan, or Romano cheese

This is ideal for food processor.  Grate cheese and remove.  With regular blade running, drop in whole garlic clove.  Then add egg, vinegar, anchovy paste, Dijon mustard, and pepper.  Mix.  Then add ½ the oil.  Mix.  Leave processor running and drizzle in rest of oil.  Add cheese.  Check for taste and consistency.  Add more cheese if too thin.  Drizzle more oil if too tart.

NOTE:  I always double this recipe.  It keeps in the refrigerator for a few weeks.