1 head Romaine lettuce, washed and SHREDDED with knife
1 (1/4 pkg.) c. pine nuts, sauteed in butter, then cooled
2-4 tbsp. freshly grated Parmesan cheese

DIJON VINAIGRETTE:

1 tsp. salt
1/2 tsp. pepper
1 tbsp. Dijon mustard
1 tsp. sugar
2 1/2 tbsp. vinegar
5 tbsp. oil

Mix salt, pepper, Dijon mustard, sugar and vinegar in a shaker jar. Add oil and mix again. Dress lettuce. Sprinkle with pine nuts and Parmesan cheese. Toss again.