1/3 cup pine nuts, roasted
1/4 cup balsamic vinegar, reduced
1/4 cup olive oil
Wash and dry the lettuce, basil and tomatoes.
Dry roast the pine nuts until slightly browned and add to the salad.
Reduce the balsamic vinegar to 1/3 the original amount and drizzle over the salad along with the olive oil. Top with shaved Parmesan.
Now take a bite, close your eyes, and picture your self sitting at a small, wobbly, wooden table in Fiorenza. The sweet sounds of a street musician crooning Santa Lucia on the violin fills your ears, the delicate perfume of summer tomatoes and aromatic basil surrounds you....your insalata d'Italia is complete. Serve immediately.