Parsley Salad - cooking recipe

Ingredients

1/4 c pine nuts
1 T wine vinegar
1 t dijon mustard
1/2 t salt
1/8 t black pepper
1/4 c olive oil
1 1/2 qts lightly packed parsley leaves
2 scallions including tops, chopped
1 1/2 c halved cherry tomatoes
1/4 lb mushrooms, thinly sliced

Preparation

Toast pine nuts in 350 F oven for 5-10 minutes.
In a large glass or stainless steel bowl, whisk together the vinegar, mustard, salt and pepper.
Add the oil slowly while whisking.
Add the parsley, scallions, tomatoes and mushrooms and toss.
Top with roasted pine nuts.