Avocado Romaine Salad (California)

This salad truly represents California, since avocadoes and almonds are grown in such abundance there.

Dressing:
½ cup extra-virgin olive oil
2 Tbsp. white vinegar
2 Tbsp. lemon juice, freshly squeezed
¼ to ½ tsp. sea salt
¼ tsp. ground mustard
¼ tsp. paprika
dash seasoned sea salt

Salad:
1 bunch romaine, torn (about 5 cups)
1 medium ripe avocado, quartered and sliced
4 green onions, sliced
¼ cup slivered almonds, toasted
¼ cup blue cheese, crumbled

Dressing: Whisk together all ingredients in a small bowl.

Place salad ingredients in a large bowl. Drizzle with dressing just before serving.

Makes 6 servings.