Herbed Green Salad

Ingredients:

• 4 handfuls green lettuce, like buttercrunch or bibb
• 2 tablespoons roughly chopped parsley
• 2 tablespoons roughly chopped chives
• 1 tablespoon roughly chopped tarragon
• 1 tablespoon roughly chopped mint
• 1 tablespoon roughly chopped dill
• Drizzle of Olive oil
• 1/3 cup pine nuts
• Salt, to taste

For the dressing:

• 1/3 cup Waihi bush organics apple cider vinegar
• 1 splash freshly squeezed lemon juice
• 2/3 cup waihi bush organics Hemp Seed Oil 
• 1 tablespoon Dijon or whole grain mustard
• 1 tablespoon finely chopped shallots

How to make:
Tear lettuce leaves into large, bite-sized pieces. Thoroughly wash and dry leaves, wrap in paper towels or kitchen cloths, and leave in the fridge to crisp up.
Wash and dry herbs, then mix them together and place in the fridge.
In a cast iron pan, add pine nuts, a drizzle of olive oil, and a pinch of salt.
Over medium heat, shake or stir pine nuts until colour just begins to appear. Turn off the stove and continue to stir until evenly coloured. Spread pine nuts out to dry on a paper towel-lined plate to absorb excess oil. Keep out until ready to serve.
To make the dressing, mix all of the dressing ingredients, shake well or whisk together until incorporated, and allow time for flavours to meld. This recipe makes a surplus of dressing, but it's great stored in the fridge for easy weekday salads. Twenty to thirty minutes prior to serving, place lettuce in a serving dish to allow to warm to room temperature.
When ready to serve, mix in the desired amount.