Pine Nut Salad

1. Wash and cut up romaine lettuce, place in bowl.
2. Make the dressing by putting the olive oil, red wine vinegar, dijon mustard, garlic and salt in the blender. Blend until smooth (it will have a pinkish tinge). Set aside.
3. Toss the pine nuts with 1 Tablespoon vegetable oil and put on a cookie sheet (sprayed with non-stick or use parchment paper/silipat mat) in the oven at 425 degrees F for 5-10 minutes or until fragrant and golden brown (you will want to flip them over to get even browning mid-roasting). Remember that because of the oil content in the nuts, they will continue to cook after removed from the oven, so don’t leave in too long. **You can also saute the oil/nuts mix over medium high heat for 3-4 minutes, stirring to saute evenly. Let the nuts rest on a few paper towels afterwards.
4. Add the pine nuts to the lettuce and add the grated parmesan, then add dressing and mix it up. Enjoy!