Hearts of Romaine Salad

Remove dark green outer leaves and discard.

Tear remaining leaves into quarter pieces; rinse and dry.

Add into food processor the basil, shallots, vinegar and mustard and process briefly (three or four short bursts).

Add oil and cheese and process in two short bursts, just to combine.

Divide romaine hearts among four chilled plates and drizzle dressing over. Garnish with basil sprigs and toasted pine nuts.