Heirloom Tomato Salad with Toasted Pine Nuts

This is a pretty simple one but delicious. I made it with the duck legs.

Ingredients:

• 1/4 cup extra virgin olive oil
• 2 tablespoons sherry vinegar or white balsamic vinegar (I used red balsamic vinegar because that is what I had in the pantry.)
• 1 clove garlic minced
• 1/4 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 6 large leaves red lettuce or outer leaves of romaine lettuce
• 2 large yellow tomatoes
• 2 large red heirloom or beefsteak tomatoes
• 2 cups yellow or red teardrop or cherry tomatoes  (I used both- no such thing as too many tomatoes at the party)
• 3 tablespoons chopped fresh basil
• 3 tablespoons pine nuts, toasted
• Added: fresh Mozerella
• Added: Mandarin Oranges (to pick up on the Duck’s orange sauce)
• Added: three green onions, chopped

Directions:

1. In a small bowl, combine oil, vinegar, garlic, salt and pepper; mix well. Cover; refrigerate at least 1 hour or up to 24 hours before serving.

2. Line 6 serving plates with lettuce leaves.

3. Cut large tomatoes crosswise into 1/4-thick slices. Arrange slices attractively over lettuce leaves.

4. I cut the small tomatoes in half – Scatter teardrop tomatoes over sliced tomatoes.

5. Scatter green onion and oranges  

6. Toast pine nuts (see below)

6. Just before serving – drizzle dressing evenly over tomatoes and lettuce

7. Top with basil, mozzarella and pine nuts.

How To Toast Pine Nuts:

Pine nuts have a lot of fat in them so do not turn your back for a minute on these or they WILL burn.

1. Medium high heat under a skillet – no oil or butter needed
2. Toss in pine nuts
3. Continually flip and stir nuts as they brown
4. Remove when golden brown