Ingredients

• 1  recipe Lemon Vinaigrette, recipe below
• 1  small baguette or French roll
• 2  Tbsp. olive oil
• 2  cloves garlic, minced
• 1  small head green leaf lettuce, torn (6 cups)
• 3  cups fresh basil, torn
• 2  cups grape tomatoes, halved, or chopped plum tomatoes
• 1/2  cup pine nuts, toasted
• 2  oz. Parmesan cheese, shaved

Directions

1. Prepare Lemon Vinaigrette; set aside.

2. Preheat oven to 425 degrees F. Split baguette in half horizontally. In small bowl combine olive oil and garlic. Brush onto cut sides of baguette. Cut each bread piece lengthwise into 3 or 4 breadsticks. Place on baking sheet. Bake 3 to 5 minutes or until toasted. Transfer to wire rack; cool.

3. In large bowl combine lettuce and basil. In 3- to 4-quart glass canister or desired container layer greens, tomatoes, pine nuts, and cheese . Serve with breadsticks and Lemon Vinaigrette. Makes 6 servings.

Lemon Vinaigrette: In small screw-top jar combine 1/2 cup olive oil, 1 tsp. finely shredded lemon peel, 1/3 cup lemon juice (1 large lemon), 4 cloves minced garlic, 1 tsp. sugar, 1/4 tsp. salt, and 1/4 tsp. ground black pepper. Cover; shake well.