Field Greens with Sage-Piñon Vinaigrette

Ingredients

• 2 tablespoons balsamic vinegar 
• 2 tablespoons sage leaves dried fresh chopped
• 1 clove garlic minced
• 0.3 cup olive oil 
• 0.3 cup pinenuts 
• 10 oz tender salad leaves mixed rinsed
• 12 servings salt and pepper 

Equipment

• bowl
• frying pan
• blender

Directions

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