Inspired by the quintessential Italian sauce - pesto - this dressing is sure to become one of your favorites. Make a double or triple recipe; the vinaigrette will keep up to a month in the refrigerator.
|1 small||shallot (peeled)|
|1 small||garlic clove (peeled)|
|1/2 cup||fresh basil leaves|
|1 tablespoon||pine nuts|
|1 tablespoon||grated Parmesan cheese|
|1/4 teaspoon||Freshly ground black pepper|
|2 tablespoons||unseasoned rice vinegar|
|1/3 cup||extra- virgin olive oil|
|10 ounces||Earthbound Farm Organic Italian Salad|
|1/4 cup||toasted pine nuts|
|1/2 cup||diced ripe tomatoes|
|Shaved parmesan cheese (to taste)|
Purée all the vinaigrette ingredients (except the oil) in a blender. With the machine running, add the oil in a slow, thin stream to emulsify.
Pour the dressing into a large bowl and add the lettuce, tossing to coat.
Divide the greens between 4 plates and top with a scattering of nuts, tomatoes, and cheese. Serve immediately.