Field Greens with Sage-Pinon Vinaigrette

Description

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Field Greens with Sage-Pinon Vinaigrette

Ingredients

• 1/4 cup pine nuts
• 1/4 cup olive oil
• 2 tbl chopped fresh sage leaves
• 2 tbl balsamic vinegar
• 1 x garlic clove minced
• 3 qt mixed tender salad leaves - (abt 10 oz) rinsed, crisped
• salt to taste
• Freshly-ground black pepper to taste

Procedures

• In a 6- to 8-inch frying pan over medium heat, stir nuts until golden, about 4 minutes.
• Pour from pan and coarsely chop half the nuts.
• In a blender, whirl chopped nuts, oil, sage, vinegar, and garlic until smooth.
• In a large bowl,mix salad leaves with dressing to coat well, then add remaining nuts.
• Season to taste with salt and pepper.