Pine Nut Salad

1/4 c. pine nuts

1 head romaine lettuce

1/4 c. prepared balsamic viniagrette dressing

1/4 c. parmesan cheese, grated

freshly ground pepper

Toast the nuts in a small skillet over medium-low heat until golden, careful not to burn.

Toss romaine with dressing; top with cheese, pine nuts and lots of freshly ground pepper.