Tender Field Green Salad with Castle Vinaigrette

• 8 cups mixed young greens (such as mesclun)
• 2/3 cup extra virgin olive oil
• 1/3 cup balsamic vinegar
• 1 tsp. grainy mustard
• 2 tsp. crushed green peppercorns
• 1 cup pine nuts, toasted at 350F for 10 minutes

1. Place greens in a large bowl.
2. Whisk together oil, vinegar, mustard and peppercorns.
3. Pour over greens and toss lightly to coat.
4. Serve immediately in the bowl or on individual salad plates.
5. Garnish with pine nuts.

mixed young greens, extra virgin olive oil, balsamic vinegar, grainy mustard, crushed green peppercorns, pine nuts

Taken from www.foodgeeks.com/recipes/17692 (may not work)