Roasted Romaine with Pine Nut Vinaigrette

• 2 tablespoons balsamic vinegar
• 3 oil-packed sun-dried tomatoes, drained and minced
• 1 tablespoon minced kalamata or other black olives
• 1/4 cup extra-virgin olive oil, plus more for brushing
• 2 large romaine hearts
• 1/3 cup pine nuts
• Kosher salt
• Shaved Pico Melero or Manchego cheese, for serving
• Flaky sea salt, such as Maldon, for sprinkling

1. Preheat the oven to 425.
2. In a medium bowl, whisk the vinegar with the sun-dried tomatoes, olives and the 1/4 cup of olive oil.
3. Brush the romaine hearts all over with olive oil and arrange on a rimmed baking sheet.
4. Spread the pine nuts in a pie plate.
5. Roast the romaine and pine nuts for about 13 minutes, tossing the nuts occasionally, until the lettuce is browned in spots and the nuts are golden.
6. In a mortar, finely crush the pine nuts.
7. Stir into the vinaigrette and season with kosher salt.
8. Transfer the romaine to a work surface.
9. Cut the hearts in half lengthwise, transfer to a platter and spoon the vinaigrette on top.
10. Scatter shaved cheese over the romaine and sprinkle with sea salt.
11. Serve right away.

balsamic vinegar, tomatoes, black olives, extravirgin olive oil, hearts, pine nuts, kosher salt, manchego cheese, salt

Taken from www.foodandwine.com/recipes/roasted-romaine-pine-nut-vinaigrette (may not work)