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TO MAKE THE PESTO VINAIGRETTE: In a large skillet set over medium heat, add the pine nuts and stir until they turn golden brown, about 4 minutes.
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(Dont leave them unattended, they burn easily.)
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Remove from the heat and let the nuts cool.
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4
Place the garlic and 1/4 cup of the toasted nuts in the jar of a blender or work bowl of a food processor fitted with the metal blade and process at medium speed until combined.
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5
Add the basil, salt, and 1/2 cup of the olive oil, and blend for a few minutes until the basil is thoroughly pureed.
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6
Add the lemon juice and the remainder of the olive oil and pulse a few times, just until combined.
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Set aside.
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8
TO COMPOSE THE SALAD: Using a large platter, make a generous bed of arugula in the center, and arrange a line of overlapping mozzarella slices on top of the greens.
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Arrange overlapping slices of tomatoes on 1 side of the mozzarella and a mound of the halved cherry tomatoes on the other side.
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Decorate the mozzarella with a generous drizzle of the vinaigrette and pour the rest into a pitcher for serving on the side.
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11
Sprinkle the remaining 1/4 cup of pine nuts on top of the dressed salad just before serving.
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12
Whether serving sliced fresh tomatoes as part of a salad or eating them solo in their natural glory, I always sprinkle them lightly with salt to bring out their flavor.
