Piñons add a unique nutty flavor and texture to this crisp green salad.

Ingredients:

Dressing:

• 2 garlic cloves, boiled in water for 10 minutes and drained
• 1/4 teaspoon salt
• 1 and 1/2 teaspoon Dijon mustard
• 2 tablespoons red wine vinegar
• 1/3 cup extra virgin olive oil
• freshly ground pepper to taste

For the Salad:

• 1 head washed and dried romaine lettuce, chopped.
• 1/4 cup grated cotija cheese (can use Parmesan as a substitute)
• 1/4 cup piñon nuts, toasted

Instructions:

1. In a small nonaluminum bowl, mash the garlic and salt together with the back of a fork. Whisk in the mustard and vinegar; slowly whisk in the oil until the dressing is thick. Add the pepper.
2. Put the lettuce in a large salad bowl and toss with the dressing. Sprinkle the cheese and nuts over the greens and toss again. Serve immediately.

Serves 6.

This recipe is inspired by a recipe in “Southwest the Beautiful” cookbook.