Roasted Romaine with Pine Nut Vinaigrette

1. 1

   Preheat the oven to 425.

2. 2

   In a medium bowl, whisk the vinegar with the sun-dried tomatoes, olives and the 1/4 cup of olive oil.

3. 3

   Brush the romaine hearts all over with olive oil and arrange on a rimmed baking sheet.

4. 4

   Spread the pine nuts in a pie plate.

5. 5

   Roast the romaine and pine nuts for about 13 minutes, tossing the nuts occasionally, until the lettuce is browned in spots and the nuts are golden.

6. 6

   In a mortar, finely crush the pine nuts.

7. 7

   Stir into the vinaigrette and season with kosher salt.

8. 8

   Transfer the romaine to a work surface.

9. 9

   Cut the hearts in half lengthwise, transfer to a platter and spoon the vinaigrette on top.

10. 10

    Scatter shaved cheese over the romaine and sprinkle with sea salt.

11. 11

    Serve right away.

* Per serving · 4 servings · Values may vary.

No additional tips available.