Colorado Pine Nut Salad

prep time:: 20 minutes
cook time:: 10 minutes
total time:: 20 minutes

Makes 6 servings

This salad is a favorite at our house and comes from the Colorado Junior League Cookbook collection. The dressing is light and lovely and can be used as a marinade for chicken

ingredients

1/3 cup pine nuts, toasted
2 whole cloves garlic, peeled
1 cup water
1/4 tsp. salt
1 tsp. Dijon mustard
2 tbs. white wine vinegar
1/2 cup virgin olive oil
1 head romaine lettuce, torn into bite-sized pieces
Freshly ground black pepper
1/4 cup Parmesan cheese, shredded

directions

1
1. Preheat oven to 350 degrees.
2
2. Place pinenuts on a small cookie sheet in a single layer and bake in the oven for about 5-10 minutes until fragrant and golden. Alternatively, nuts can be dry sauteed in a heavy skillet over medium heat, stirring continuously until golden. Remove to a bowl immediately and set aside. NOTE: Pine nuts must be watched as they can burn easily.
3
3. In a small saucepan, boil garlic in water for 10 minutes; drain. In large salad bowl, mash garlic and salt to a paste with a fork.
4
4. Whisk in mustard and vinegar. Add oil in a stream, whisking dressing until oil is emulsified.
5
5. Add lettuce, toss well and season with pepper. Sprinkle Parmesan and pine nuts over salad and serve immediately.