- 1 large head of firm textured Lettuce
- 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.