Ingredients

80 g	Mesclun leaves
29 g	Pine nuts
56 ml	Extra virgin olive oil
2 Tbsp	Lemon juice
1 Tbsp	Maille White Wine Vinegar
1/8 tsp	Fine salt
2 Tbsp	Maille Dijonnaise (Main)
¼ dashe	Black pepper

Directions

Preparation

1.Evenly divide mesclun onto 2 salad plates; set aside.
2.Heat small skillet over medium heat and toast pine nuts, tossing frequently, until light golden brown, about 1 minute. Once they turn a light golden brown, promptly remove the nuts from the pan and let them cool.
3.Combine olive oil, lemon juice, Maille Dijonnaise, salt and pepper in a covered container and shake vigorously until well mixed.

To serve

Pour over salad in a salad bowl and toss gently to incorporate. Top with toasted pine nuts. Serve immediately.

Add cherry tomatoes or diced red pepper for extra colour.

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