• 2 tablespoons orange marmalade
• 1 tablespoon Dijon mustard
• 1 lemon, zested and juiced
• 1/3 cup extra virgin olive oil (EVOO)
• Salt and freshly ground black pepper
• 2 tablespoons thyme leaves, freshly chopped
• 2 hearts of romaine lettuce, chopped
• 3-4 ribs celery from the heart, chopped
• 1 yellow bell pepper, seeded and finely chopped
• 1 small red onion or 1/2 medium red onion, finely chopped

In a salad bowl, whisk together the marmalade, Dijon mustard and the zest and juice of 1 lemon. Stream in the EVOO, then season the dressing with salt, pepper and thyme. Add the chopped lettuce and vegetables to the bowl and toss to coat evenly.

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