Tossed Greens with Balsamic Vinaigrette and Romano Cheese

Pecorino Romano is an aged Italian sheep’s milk cheese that lends excellent, sharp flavor to this salad. For an attractive presentation, use a vegetable peeler to shave large curls of the cheese. White balsamic vinegar blends white wine vinegar with the concentrated musts of white grapes. It’s made in a similar way to regular balsamic vinegar, but it’s not aged in barrels for a long period of time. If necessary, you can substitute white wine vinegar.

VINAIGRETTE 1 tablespoon white balsamic vinegar 1/8 teaspoon sugar 1/8 teaspoon kosher (coarse) salt Dash freshly ground pepper 1/4 cup extra-virgin olive oil SALAD 8 cups packed mixed spring greens (about 10 oz.)

1/2 cup pine nuts, toasted*

oz. (1/2 cup) shaved Pecorino Romano cheese 1. In small bowl, whisk together all vinaigrette ingredients except oil. Slowly whisk in oil.

In large bowl, toss greens with enough of the vinaigrette to lightly coat. Divide among 8 salad plates; top with pine nuts and cheese.

TIP *Toast pine nuts in dry skillet over medium heat, stirring constantly, or microwave on high 1 to 3 minutes or until lightly browned.

(1-cup) servings PER SERVING : 155 calories, 14.5 g total fat (2.5 g saturated fat), 4 g protein, 3 g carbohydrate, 5 mg cholesterol, 125 mg sodium, 1.5 g fiber