Mediteranean Salad

Directions

Salad

1Brown 1/4 cup of pine nuts in a heavy skillet, stirring continuously, over medium heat until golden (about 2 minutes). Set aside.

2Separate the leaves of 1 head of crisp Romaine lettuce, discarding any tough or discolored outer leaves.

3Wash and dry thoroughly, then tear into bite-size pieces.

4Place in a bowl and sprinkle with cooled pine nuts, 4 ounces of feta cheese and 1/2 cup of seedless grapes that have been cut in half.

Dressing

1In a separate bowl, dissolve a pinch of salt in 3 tablespoons of white wine vinegar.

2Whisk in 1/2 cup of good quality olive oil and season to taste with pepper.

3Drizzle dressing over salad and toss.