How to Make It
Preheat the oven to 350°. Spread the pine nuts in a metal pie plate and bake for about 8 minutes, or until lightly toasted. Transfer to a plate and let cool.
In a large bowl, whisk the vinegar with the shallot confit, honey and salt. Slowly whisk in the shallot oil until the dressing is emulsified. Add the lettuce, cheese and grapes and toss to coat. Season the salad with salt and pepper, sprinkle with the pine nuts and serve.