Colorado Pine Nut Salad


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.