Brennan Salad with Herb Dressing

Ingredients

• Organic romaine lettuce or Boston lettuce, washed and dried
• 2 organic avocados, peeled and sliced
• 4 artichoke bottoms, cooked and sliced
• 1 cup mushrooms, sliced
• 4 organic beets, cooked and sliced
• 1/4 pound sno peas, blanched in boiling water for 2 minutes
• 2 cups olive oil
• 3 shallots, peeled
• 1 teaspoon dill, chopped, or 1/4 teaspoon dried dill
• 1 teaspoon basil, chopped, or 1/4 teaspoon dried basil
• 1 teaspoon oregano, chopped, or 1/4 teaspoon dried oregano
• 1/2 teaspoon fresh ground black pepper
• 1/4 cup white wine vinegar
• 2 lemons, juiced
• 1/2 tablespoon salt
• 1/4 cup pine nuts, roasted

Directions

1. Line salad plates with lettuce leaves.
2. On each plate arrange half an avocado, an artichoke bottom, 1/4 cup mushrooms, a sliced beet, and a quarter of the sno peas. Sprinkle with dressing.
3. To prepare the dressing, place remaining ingredients except the pine nuts in a blender and blend at low speed until well-mixed.
4. Pour dressing into a jar and add pine nuts.