For the dressing: Drop the garlic, shallots, Worcestershire, pepper sauce, vinegar and water into a blender, and puree until smooth. Add additional water if too thick. Slowly add first the canola oil, then the olive oil until the dressing has emulsified. If too thick, add additional water. Pour into a bowl; add the cilantro, lime juice, jalapeno and mustard.
For the salad: Wash, dry and chop the lettuce into bite size pieces. Toss lettuce with dressing to coat.
Now, toast your pine nuts, and while still hot add to the salad. This will melt the goat cheese and create a creamy spicy salad!
Serve with lime wedges.
You may have extra dressing. Crumble the Goat Cheese over the salad.
Recipe courtesy of Kristin Lyles