Chimichurri Romaine Spoons

By Sunset
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2 tablespoons extra-virgin olive oil

1 tablespoon red wine vinegar

1 clove garlic, minced

1 fresh jalapeƱo chile, stemmed, seeded, and minced

2 tablespoons oregano leaves, chopped

1/2 cup flat-leaf parsley leaves, chopped

1/4 to 1/2 tsp. salt

6 ounces queso fresco (fresh Mexican cheese) or mild feta, crumbled

3 romaine lettuce hearts, separated into leaves

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