2 cloves garlic
1 tsp. salt
2 tbsp. white vinegar
1 tsp. Dijon mustard
1/4 c. Parmesan cheese
1/4 c. Pignoli nuts
1/2 c. olive oil
Pepper to taste
Romaine lettuce

Boil garlic for approximately 10 minutes. Make sure it's tender. Mash garlic with salt to make a paste. Whisk in mustard and vinegar. Add oil in a stream, whisking all together. Toast Pignoli nuts. Add Romaine lettuce, pignoli nuts, cheese and pepper. Toss all together.