Ingredients
1/2 cup pine nuts1 tablespoon butter, melted6 cups torn romaine3/4 cup crumbled blue cheese2 medium apples or pears, dicedLEMON VINAIGRETTE:1/3 cup lemon juice1 tablespoon brown sugar1 garlic clove, peeled1/4 teaspoon salt1/8 teaspoon pepper1/2 cup olive oil
Preparation
Combine pine nuts and butter; spread on a baking sheet. Bake at 350° for 4-6 minutes until golden brown, stirring once. Cool on a wire rack. In a large bowl, combine romaine and blue cheese. Add apples and pine nuts.
In a food processor or blender, combine the lemon juice, brown sugar, garlic, salt and pepper; cover and process until smooth. While processing, gradually add oil in a steady stream. Drizzle over salad and toss to coat. Serve immediately.
