Cara Brunetti Hillyard of Hamilton, Virginia, writes: "I come from a long line of great cooks. My father owns an Italian market in Scranton, Pennsylvania, where my mother gets a lot of the ingredients she uses in her wonderful dishes. My mother-in-law is a recipe developer, and I've been known to sit next to my great-aunt Stella with a pen and paper as she details her amazing recipes. I live far from home now, but I reconnect with my family traditions every evening when I make dinner."
Ingredients
2 tablespoons white balsamic vinegar 1 garlic clove, minced 1/4 cup extra-virgin olive oil 1 5-ounce package mixed baby greens 2 green onions, chopped 1/2 cup Parmesan cheese shavings 1/4 cup pine nuts, toasted
Preparation
Combine vinegar and garlic in small bowl. Slowly whisk in olive oil. Season dressing to taste with salt and pepper. Place mixed greens and onions in large bowl. Toss with enough dressing to coat. Divide salad among 6 plates. Sprinkle each with cheese and nuts. Test-kitchen tip: To make the cheese shavings, use a vegetable peeler to cut long strips from a wedge of Parmesan.
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