This is basically enough for one large salad; if doubling the recipe, one garlic clove would still suffice. If the vinaigrette is a bit too thick for your liking, add a splash more olive oil.
1/4 c pine nuts
1/4 c olive oil
2 T chopped fresh sage leaves
2 T balsamic vinegar
1 garlic clove, minced
salt and pepper, to taste
1. In a small frying pan heat pine nuts over low heat, stirring frequently, until they begin to color and smell fragrant. Careful, they can start to burn at any time after this! Remove and put into a blender.
2. Add remaining ingredients and buzz until smooth. Taste for seasoning.