Summer Rainbow Salad

By boscobojo

Ingredients

• 2 Tbl. pine nuts
• 3 Tbl. red wine vinegar
• 6 Tbl. olive oil
• 2 Tbl. chopped fresh basil, parsley, or oregano
• 1 clove garlic, minced
• 1/2 tsp. salt
• 1/8 tsp. ground black pepper
• 6 oz. romaine, torn or chopped into bite-sized pieces (3 1/2 cups)
• 4 oz. (3 cups) baby lettuces
• 1 oz. (3/4 cup) baby spinach or arugula
• 1/2 large red bell pepper, cut into half-moons
• 1/4 English cucumber, cut into half-moons
• 4 radishes, cut into half-moons
• 1 cup matchstick cut carrots
• 1 cup grape or cherry tomatoes, halved lengthwise
• 4 oz. garlic-herb Boursin cheese or goat cheese, crumbled

Preparation

Step 1

Toast the pine nuts in a small dry skilled over medium high heat, shaking the pan now and then, until they are lightly browned, 3 to 5 minutes. Remove the pan from the heat and set aside.

Meanwhile, pour the vinegar into a large bowl. Slowly whisk in the oil until the mixture thickens. Whisk in the herbs, garlic, salt, and black pepper.

Add the romaine, baby lettuces, spinach, bell pepper, cucumber, radishes, carrots, and tomatoes; toss to coat with the dressing.

Divide the salad among plates and top evenly with the cheese and reserved pine nuts.