Tomato Basil Mignonette
|Fresh basil leaves/1/2 cup small leaves / tiny sprigs of basil||36 Large|
|Pine nuts||2 Tablespoon|
|Ripe tomatoes||4 Large|
|Mignonette dressing||1 Tablespoon|
In a 6- to 8-inch frying pan over medium heat, stir pine nuts until lightly browned, about 5 minutes.
Core tomatoes and cut crosswise into 1/4-inch-thick slices.
Arrange tomato slices and basil leaves equally on each of 4 salad plates.
Spoon Mignonette Dressing over tomatoes and basil and garnish with pine nuts; season to taste with salt.