2 DOLE® Romaine Hearts, chopped (8 cups)
1 small fennel bulb, cut in half vertically and thinly sliced
1 medium green apple, cored and cut into thin match sticks
¼ cup shaved Parmesan cheese (22 g)
½ cup bottled oil and vinegar dressing (125 mL)
1 tablespoon course-grain mustard (15 mL)
Salt and ground black pepper, to taste
Chopped parsley (optional)

Combine romaine, fennel, apple and cheese in large bowl.

Whisk together dressing and mustard in small bowl. Toss with romaine mixture. Season with salt and pepper, to taste. Garnish with parsley, if desired.