Romaine Salad with Sherry Vinaigrette and Toasted Pine Nuts

Ingredients

• 6 tablespoons extra-virgin olive oil
• 3 tablespoons sherry vinegar
• 1/4 teaspoon salt, plus more to taste
• 1/2 teaspoon freshly ground black pepper
• 6 tablespoons pine nuts
• 12 cups torn romaine leaves

Preparation

1. 1. In a small bowl, whisk together olive oil, vinegar, salt, and pepper.
2. 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. 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.
4. Note: Nutritional analysis is per serving.