1 tablespoon mustard
1 pinch hard cheese DŽIUGAS
1/2 clove garlic
to taste olive oil
to taste salt
to taste pepper
Tear the leaves of Romaine lettuce. Blend a tablespoon of mustard, a large pinch of Džiugas cheese ripened for 36 months, one anchovy, and half a clove of garlic in a blender and constantly stirring pour extra virgin olive oil until thickened.
Serve with cherry tomatoes and croutons roasted with oil and garlic.
Sprinkle with large shavings of Džiugas cheese ripened for 36 month.