Tossed Salad With Pine Nuts In Dill-Garlic Dressing - cooking recipe

Ingredients

2 heads romaine lettuce
1/4 c. red wine vinegar
2 tsp. Dijon mustard
1 c. heavy cream
1/4 c. salad oil
2 garlic cloves, mashed
2 tsp. dried dill weed
3/4 c. pine nuts, lightly toasted

Preparation

Remove bottom core (about an inch or more) from each head of romaine and discard any outer leaves that are very dark green or heavy.
Wash lettuce thoroughly and tear into bite-size bits.
(At this point you can spin salad dry or wrap in clean kitchen towel and store in refrigerator until ready to serve.)