Roast Beef Salad With Pesto Vinaigrette

• 1/4 cup pine nuts
• 1/2 cup olive oil
• 1 clove garlic, quartered
• 1 cup lightly packed fresh basil leaf
• 1 ounce parmesan cheese, freshly grated (1/3 C. do NOT use the stuff in the green can!)
• 3/4 teaspoon salt
• 1/4 cup red wine vinegar
• 1/4 cup water
• 1 lb rare roast beef, in julienne strips
• 2 heads boston lettuce, cored,rinsed and dried
• 8 leaves radicchio, rinsed and dried

1. Heat the oven to 300u0b0; put 2 T of the pine nuts in a pie pan and toast in the oven, stirring occasionally, for 8-10 minutes, set aside.
2. Combine the oil and garlic in a food processor and blend until the garlic is finely chopped; add the basil and the remaining 2 T of pine nuts, the cheese, and the salt, process until fairly smooth, stir in the vinegar and 1/4 C of water, set the pesto vinaigrette aside.
3. Tear the lettuce into pieces, shred the radicchio.
4. Line a serving platter with the greens, top with the roast beef and sprinkle with the toasted nuts; drizzle some of the pesto vinaigrette over the salad before serving.

nuts, olive oil, clove garlic, fresh basil leaf, parmesan cheese, salt, red wine vinegar, water, beef, boston lettuce, radicchio

Taken from www.food.com/recipe/roast-beef-salad-with-pesto-vinaigrette-69560 (may not work)