4 tablespoons butter
2 onion bagels, cut into small cubes
2 heads romaine lettuce leaves, washed and spun dry, cut into bite-sized pieces
2 cloves garlic, peeled and chopped
1 tablespoon Worcestershire sauce
2 tablespoons dijon mustard
2 tablespoons lemon juice
1 tablespoon red wine vinegar
2 anchovy fillets (optional)
Pinch of salt and freshly ground black pepper
1 cup vegetable oil
1 1/2 cups (9 ounces) Wisconsin feta cheese or Wisconsin blue cheese, crumbled
Melt butter in sauté pan over medium-low heat. Add bagel cubes to pan and season with salt and pepper. Toss in pan every 2 minutes until croutons are toasted on all sides. Place croutons on plate lined with paper towels. Set aside.
Place prepared lettuce in large work bowl.
Place garlic, Worcestershire sauce, mustard, vinegar, lemon juice, and anchovy fillets in small food processor or blender and process on high 1 minute. Very slowly add oil to the mixture, whisking until smooth. Season with salt and pepper and transfer to a bowl. Fold in feta, then toss with lettuce.