1/4 cup pine nuts
2 cloves garlic
1 cup water
1/4 teaspoon salt
1 teaspoon Dijon mustard
2 tbsps white wine vinegar
1/2 cup olive oil
1 lg head romaine lettuce torn
freshly ground black pepper to taste
1/4 cup parmesan cheese coarsely shredded
Toast pine nuts under broiler until golden brown. Watch carefully. Set aside
In small saucepan, boil garlic in water for 10 minutes; drain. In large salad bowl, mash garlic & salt to a paste. Whisk in mustard & vinegar. Add oil in a stream, whisking until oil is emulsified. Add romaine; toss well and season with pepper. Sprinkle parmesan and pine nuts over salad and serve.