Parsley Salad

• FAST
• VEGETARIAN

Ingredients

1. 1/4 cup pine nuts
2. 1 tablespoon wine vinegar
3. 1 teaspoon Dijon mustard
4. 1/2 teaspoon salt
5. 1/8 teaspoon fresh-ground black pepper
6. 1/4 cup olive oil
7. 1 1/2 quarts lightly packed curly-parsley leaves
8. 2 scallions including green tops, cut into thin slices
9. 1 1/2 cups halved cherry tomatoes
10. 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 350° 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.