Field Greens with Sage-Piñon Vinaigrette |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Notes: Up to 1 day ahead, toast nuts and store airtight. Make dressing and hold at room temperature. Also rinse salad leaves, wrap in towels, enclose in a plastic bag, and chill. Ingredients:
1/4 cup pine nuts |
1/4 cup olive oil |
2 tablespoons chopped fresh sage leaves or 1 teaspoon dried rubbed sage |
2 tablespoons balsamic vinegar |
1 clove garlic, minced |
3 quarts (about 10 oz.) mixed tender salad leaves, rinsed and crisped |
salt and pepper |
Directions:
1. 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.
2. In a blender, whirl chopped nuts, oil, sage, vinegar, and garlic until smooth.
3. In a large bowl, gently mix salad leaves with dressing to coat well, then add remaining nuts. Season to taste with salt and pepper.
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