1 1/4 c. pine nuts, toasted (about 6 1/2 oz.)
1/2 beaten egg
2 tsp. minced shallot or green onion
3/4 tsp. fresh lemon juice
1/2 c. olive oil
3 tbsp. balsamic or red wine vinegar
Salt and freshly ground pepper
1 1/4 lbs. spinach, stemmed
1 sm. bunch basil, stemmed
3 tbsp. (about) water (optional)
1 (4 oz.) piece Parmesan cheese, cut into shavings with vegetable peeler

Puree 1/2 cup pine nuts in processor. Add egg, shallot and lemon juice and puree. Gradually add oil and vinegar alternately through feed tube and blend until smooth. Season with salt and pepper. (Can be prepared 1 day ahead. Cover and refrigerate.)

Toss spinach and basil in large bowl. Divide greens among plates. Thin dressing with water if desired. Spoon enough dressing over greens to season to taste and toss. Top with cheese and remaining pine nuts.