Parsley Salad

• 1/4 cup pine nuts
• 1 tablespoon wine vinegar
• 1 teaspoon Dijon mustard
• 1/2 teaspoon salt
• 1/8 teaspoon fresh-ground black pepper
• 1/4 cup olive oil
• 1 1/2 quarts lightly packed curly-parsley leaves
• 2 scallions including green tops, cut into thin slices
• 1 1/2 cups halved cherry tomatoes
• 1/4 pound mushrooms, cut into thin slices

1. In a small frying pan, toast the pine nuts over moderately low heat, stirring frequently, until golden brown, about 5 minutes. Or toast them in a 350u0b0 oven for 5 to 10 minutes.
2. In a large glass or stainless-steel bowl, whisk together the vinegar, mustard, salt, and pepper. Add the oil slowly, whisking.
3. Add the parsley, scallions, tomatoes, and mushrooms and toss. Top with the pine nuts.

pine nuts, wine vinegar, mustard, salt, freshground black pepper, olive oil, curlyparsley, scallions including green tops, tomatoes, mushrooms

Taken from www.myrecipes.com/recipe/parsley-salad (may not work)