From the Kitchen of Brett Broussard

1 jar Pepper Jelly
4 tablespoons balsamic vinegar
1 teaspoon garlic powder
1 teaspoon kosher salt
1/2 teaspoon black pepper
1 cup olive oil

In a blender or food processor, add Pepper Jelly, balsamic vinegar, garlic powder, salt and pepper. Slowly drizzle in olive oil to incorporate.

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From the Kitchen of Brett Broussard

2 egg yolks
2 tablespoons Dijon mustard
1/2 can anchovy fillets
2 tablespoons garlic
4 tablespoons balsamic vinegar
1 tablespoon lemon juice
1 tablespoon Worcestershire sauce
2 cups salad oil
1 cup Parmesan or Romano Cheese

Place egg yolk, mustard, anchovies, garlic, vinegar, lemon juice, and a dash of Worcestershire sauce into a blender and blend well. Drizzle in salad oil slowly until it is fully
incorporated.

If the dressing gets too thick, add warm water. Add the cheese and fold into Romaine lettuce and top with the croutons.