Mesclun Salad - cooking recipe

Ingredients

1 lb. very fresh baby salad greens mixture
1/4 c. balsamic vinegar
1 Tbsp. sugar
1/3 c. pine nuts, toasted at 350~ for five minutes
1/2 c. extra virgin olive oil
2 cloves garlic, minced

Preparation

Carefully rinse and pat dry the baby greens.
Place in a large salad bowl.
Pour the 1/4 cup vinegar into a small mixing bowl.
Pour the olive oil into the vinegar in a thin, steady steam, whisking continually until the olive oil has been incorporated into the vinegar.
Whisk in the sugar and minced garlic.
Toss gently into the greens.
Serve the pine nuts in a small bowl on the side of the salad.