Romaine Salad with Sherry Vinaigrette and Toasted Pine Nuts

Ingredients

• 0.5 teaspoon pepper black freshly ground
• 6 tablespoons olive oil extra-virgin
• 6 tablespoons pinenuts 
• 12 cups torn romaine leaves 
• 0.3 teaspoon salt plus more to taste
• 3 tablespoons sherry vinegar 

Equipment

• bowl
• frying pan
• whisk

Directions

1. In a small bowl, whisk together olive oil, vinegar, salt, and pepper.
2. Add pine nuts to a medium nonstick skillet and cook over low heat, tossing frequently, until pine nuts turn light golden and become fragrant.
3. In a large bowl, gently toss romaine and pine nuts with dressing until leaves are coated lightly but thoroughly. Season with salt to taste.