Green Salad with Hard-Cooked Eggs

Cut romaine lettuce into bite-size pieces; place in a large bowl. Add grape tomatoes, celery, and cubed dill-flavored Havarti cheese.

In a small bowl, whisk together Dijon mustard and fresh lemon juice; whisk in olive oil in a steady stream until emulsified. Season with coarse salt and ground pepper.

Pour dressing over salad, and toss to combine. Serve topped with hard-cooked eggs. (See cook's note.)