Field Greens with Sage-Pinon Vinaigrette

Ingredients

 * 1/4 cup pine nuts
 * 1/4 cup olive oil
 * 2 tbl chopped fresh sage leaves
 * 2 tbl balsamic vinegar
 * 1 x garlic clove minced
 * 3 qt mixed tender salad leaves - (abt 10 oz) rinsed, crisped
 * Salt to taste
 * Freshly-ground black pepper to taste

Directions

 * In a 6- to 8-inch frying pan over medium heat, stir nuts until golden, about 4 minutes.
 * Pour from pan and coarsely chop half the nuts.
 * In a blender, whirl chopped nuts, oil, sage, vinegar, and garlic until smooth.
 * In a large bowl,mix salad leaves with dressing to coat well, then add remaining nuts.
 * Season to taste with salt and pepper.