Stir together all the ingredients for the dressing in a bowl so that the watery and oily components combine smoothly.
Roast the pine nuts in a pan without oil, then set aside.
Halve the mini romaine lettuce lengthways. Do not cut off the stalk completely, otherwise the lettuce will fall apart. Heat a grill pan (you can't do this with a normal pan!) and rub with olive oil. Place the lettuce halves cut-side down in the skillet and sear until brown grill marks appear on the surface, about 3 minutes. Turn and sauté for about 1 more minute.
Arrange on plates, drizzle with the dressing and serve sprinkled with toasted pine nuts.
Wellcuisine-Tipp
The salad can only be prepared in a grill pan or on the barbecue (the latter may speed up the times as it is hotter). You can't use a regular pan as the result will be very different.