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
Makes 6 servings.
- Put the pine nuts in a
small dry skillet over medium heat. Stir or shake for 3-4 minutes
the nuts turn a golden color. Make sure they don't burn.
- In smal bowl whisk together
salt, pepper and vinegar. Gradually whisk in the olive oil and set
- 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
Drizzle with remaining vinaigrette and serve.
|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
|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.