2 tbsp. pine nuts
4 lg. tomatoes
2 to 3 doz. lg. fresh basil leaves
Salt

Stir nuts over medium heat in frying pan until light brown in spots, about 5 minutes. Set aside.

Core tomatoes and slice into about 1/2 inch thick slices. Arrange tomato slices and whole basil leaves equally on 4 chilled salad plates. Spoon dressing over tomato slices. Garnish with pine nuts. Season to taste with salt if desired. For larger amount prepare ingredients accordingly and serve on large pretty serving dish. Servings: 4.

Whisk together:

1/4 c. dry white wine
2 tbsp. EACH minced shallots, chopped fresh basil and fresh squeezed lemon juice

Add:

1/4 tsp. fresh ground black pepper