Preheat your oven to 375°F (190°C). In a large bowl, combine the sliced baguette, olive oil, minced garlic, oregano, and Parmesan cheese. Toss until the bread is well-coated. Spread the bread slices in a single layer on a baking sheet. Bake for about 10-15 minutes or until golden brown and crispy, tossing halfway through. Let them cool and then set them aside.

While the croutons are baking, let's whip up the dressing. In a mixing bowl, combine the grated Parmesan, Dijon mustard, red wine vinegar, minced garlic, extra-virgin olive oil, freshly squeezed lemon juice, Worcestershire sauce, salt, and black pepper. Whisk together until the mixture is smooth and creamy. Taste and adjust seasoning, adding more salt or pepper as needed.

In a large salad bowl, combine the chopped romaine lettuce and croutons. Drizzle the dressing over the salad and toss gently to combine, ensuring every leaf is coated. Finish by garnishing with shaved Parmesan and toasted pine nuts. Enjoy your beautiful creation!