Romaine Salad with Sherry Vinaigrette and Toasted Pine Nuts

In a small bowl, whisk together olive oil, vinegar, salt, and pepper.

Add pine nuts to a medium nonstick skillet and cook over low heat, tossing frequently, until pine nuts turn light golden and become fragrant.

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.