Lettuce With Pignoli Nuts
1 large head of firm textured lettuce such as Summertime, Nevada, Tango or one of the romaines
2 tablespoons extra-virgin olive oil
2 tablespoons sesame oil
2 teaspoons plum vinegar
1/4 cup pignoli nuts
Dash of pepper
Pour both oils into a small skillet, add the nuts and heat very slowly over low a heat, stirring constantly, until the nuts are lightly toasted. Cool slightly. While still warm, whisk in the plum vinegar. Toss in a bowl with the lettuce and pepper to taste (but no salt, since this vinegar is very salty). Serves four.
Recipe Seeds: Batavian Lettuce, Butterhead Lettuce, Iceberg Lettuce, Lettuce, Looseleaf Lettuce, Oakleaf Lettuce, Romaine Lettuce, Specialty Lettuce
