Salad With Blender Vinaigrette

• 3 romaine hearts
  
• 8 oz. blend of italian cheeses, grated
  
• 6 oz. toasted pine nuts or sliced almonds, toasted in 350 degree F. oven for 10 minutes
  
• 1 large carrot, shredded with a box grater
  
• One recipe blender vinaigrette (below)

Wash romaine hearts and tear or cut up into bite-sized pieces, then spin dry. Toss lettuce, cheese, and nuts in a large bowl. Drizzle on vinaigrette and toss again. Serve immediately.

Blender Vinaigrette

• 3 T red wine vinegar
  
• 1 medium shallot, peeled and cut into large chunks
  
• 1 T dijon mustard
  
• 1/2 tsp salt
  
• 1/4 tsp pepper
  
• 3/4 cup extra virgin olive oil

Blend vinegar, shallot, mustard, salt, and pepper for about 30 seconds or until smooth. With blender running, slowly add oil in a thin stream. Blend until dressing is thick and emulsified.