INGREDIENTS
•
1/2 cup toasted pine nuts, divided
•
1/2 teaspoon Dijon mustard
•
3 tablespoons cider vinegar
•
1 tablespoon minced shallot
•
1 teaspoon honey
•
1/2 teaspoon kosher salt
•
1/4 cup extra-virgin olive oil
•
About 12 oz. romaine lettuce leaves
•
3 tablespoons finely shredded parmesan cheese