Simple mixed green salad

I grew up in a family that considers salad a part of every meal.  It is expected at the end of the meal and is a very simple salad...mostly just different greens.  This is traditionally in Italy a "digestivo", an aid in digestion when eaten at the end of the meal.  My mother makes a wonderful salad with simple greens, garlic, olive oil and balsamic vinegar.  Once again, I combine my recipe with hers.  Enjoy.

Salad dressing
yields about 1 cup
1 t minced garlic
1/4 cup red onion (chopped fine)
1 t dijon
1 t country dijon course ground mustard
1 large lemon (juiced)
1 T fresh parsley (chopped fine)
1/2 cup olive oil

Wisk ingredients together in small bowl.  Add salt and pepper to taste.  Will keep in refrigerator for up to 4 weeks. 

Salad
1 large bag mixed greens (I like spring mix)
1 T minced garlic
1/2 cup pinenuts
Parmigiano-reggiano cheese (shaved)

Toast pinenuts in a small saute pan over medium heat (no oil needed).  Watch closely - they will burn quickly if you're not careful.  When golden brown, immediately remove from pan. 

Rub minced garlic onto sides of glass salad bowl.  Add mixed greens and salad dressing.  Top with pinenuts and shavings of Parmigiano-reggiano.