2 garlic cloves
1 tsp. Dijon style mustard
1/2 c. olive oil
Freshly ground pepper to taste
1/4 c. freshly grated Parmesan
1/4 tsp. salt
2 tbsp. white wine vinegar
1 lg. head Romaine lettuce, rinsed, spun dry, shredded
1/4 c. pine nuts, tossed

In a small saucepan of boiling water, boil the garlic for 10 minutes, drain it well and in a large salad bowl mash it to a paste with the salt. Whisk in the mustard and the vinegar, add the oil in a steam, whisking and whisk the dressing until it is emulsified. Add the Romaine, toss the salad to combine it well, and season it with the pepper. Sprinkle the salad with the Parmesan and the pine nuts. Serves 6.