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Pine-Nut Salad Spears

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Ingredients

1/2 cup toasted pine nuts, divided

1/2 teaspoon dijon mustard

3 tablespoons cider vinegar

1 tablespoon minced shallot

1 teaspoon honey

1/2 teaspoon kosher salt

1/4 cup extra-virgin olive oil

About 12 oz. romaine lettuce leaves

3 tablespoons finely shredded parmesan cheese