- ¼ c Pine Nuts
- 2 Heads of Romaine Lettuce chopped, washed and dried
- 2 c Bruschetta Chicken Salad
- ¾ c Ricotta Salata
- 3 tbsp Olive Oil
- 1 tbsp Balsamic Vinegar
Add pine nuts to a small sauté pan over medium heat. Allow to toast, 5-7 minutes, stirring occasionally, just until barely browned. Remove pine nuts from hot pan and set aside, as they will continue to cook and possibly burn if left in.
Place romaine lettuce on a platter or in a salad bowl, and dollop scoops of chicken salad along the center. Sprinkle with pine nuts and cheese, and drizzle olive oil and vinegar evenly across the top. Season with salt and pepper to your liking.
Would pair well with:
Dry White Wine, such as Sauvignon Blanc or Pinot Grigio
Light Red Wine, such as Pinot Noir or Grenache