Amalfi Salads

• 50 g pine nuts
• 2 (110 g) packages salad leaves (e.g. red chard)
• 200 g sunblush tomatoes, roughly chopped
• 200 g black olives (nicoise are great)
• FOR THE DRESSING
• 1 tablespoon sun-dried tomato paste
• 1 tablespoon balsamic vinegar
• 5 tablespoons olive oil

1. The day before; make the dressing.
2. Mix the tomato paste and vinegar in a small bowl.
3. Slowly whisk in the olive oil to form a smooth emulsion and season to taste.
4. Store it in a screw-top jar if you want to get ahead and re-whisk before using on the night.
5. The pine nuts can be dealt with the day before to save time. Heat a small frying pan.
6. tip in the nuts and cook for 2-3 minutes, turning them frequently until they smell nutty and are nicely browned.
7. To serve; put the leaves in a large bowl with the tomatoes and olives.
8. Pour in the dressing and mix well.
9. divide between eight glasses.
10. sprinkle with the toasted pine nuts.

nuts, salad leaves, sunblush tomatoes, black olives, dressing, tomato paste, balsamic vinegar, olive oil

Taken from www.food.com/recipe/amalfi-salads-193789 (may not work)