Green salad with prosciutto and roasted pine nuts

This salad was gorgeous (yes, you read correctly – a salad which was downright lovely), when a friend made this as a starter for a dinner party which I went to last year. I’ve been meaning to post this for a while, and now (actually January 2011) seems like the wrong time, so through the power of WordPress I have scheduled this to be posted when the weather is somewhat warmer.

Method as follows:

The dressing is made with olive oil and balsamic vinegar heated in a pan. You add blueberries (I added one little punnet for a salad for four) to the pan and heat gently until the liquid just reaches the boil. You then pour the dressing over the salad and add grated parmesan.