Mixed Green Salad With Pine Nuts


6 oz. package of mixed greens
5 tablespoons of goat cheese, crumbled
1/4 cup pine nuts, toasted
1 tablespoon red wine vinegar
1 teaspoon Dijon mustard
4 tablespoons extra virgin olive oil
Salt and freshly ground black pepper to taste

Makes 6 servings.


  • Put the pine nuts in a small dry skillet over medium heat. Stir or shake for 3-4 minutes or until the nuts turn a golden color. Make sure they don't burn.
  • In smal bowl whisk together mustard, salt, pepper and vinegar. Gradually whisk in the olive oil and set aside.
  • Just before serving, toss the greens with 3/4 of the prepared vinaigrette and arrange in a bowl or individual serving plates.
  • Scatter the toasted pine nuts and goat cheese. Drizzle with remaining vinaigrette and serve.

Real Cooking

Did You Know?
Pine nuts are the edible seeds of pines (family Pinaceae, genus Pinus). About 20 species of pine produce seeds large enough to be worth harvesting; in other pines the seeds are also edible, but are too small to be of great value as a human food.
stone pine nuts - source: en.wikipedia.org: 22:19, 29. Mai 2004 . . MPF (Diskussion | Beiträge) . . 425×551 (45.727 Bytes) (Stone Pine cone with pine nuts - photo User:MPF)
Pine nuts have been eaten in Europe and Asia since the Paleolithic period. They are frequently added to meat, fish, and vegetable dishes. In Italian they are called pinoli or pignoli and are an essential component of Italian pesto sauce. The pignoli cookie, an Italian specialty confection, is made of almond flour formed into a dough similar to that of a macaroon and then topped with pine nuts. Pine nuts are also featured in the salade landaise of southwestern France.