1. In a small bowl, whisk together olive oil, vinegar, salt, and pepper.
2. Add pine nuts to a medium nonstick skillet and cook over low heat, tossing frequently, until pine nuts turn light golden and become fragrant.
3. In a large bowl, gently toss romaine and pine nuts with dressing until leaves are coated lightly but thoroughly. Season with salt to taste.
Note: Nutritional analysis is per serving.