Instructions: In a 6- to 8-inch frying pan over low heat, stir nuts in oil until golden, 3 to 4 minutes. Add vinegar. Let cool.

Pour nut mixture into a wide bowl; add basil and miners lettuce. Mix and season to taste with salt and pepper.

This recipe yields 4 servings.

Comments: To make salad, Vicki Vermeer gathers miners lettuce, a succulent tender green that grows abundantly on her 10-acre ranch. This wild native got its name from the gold miners who sought its freshness in their limited diet. Miners lettuce (Montia perfoliata) thrives in moderate climates throughout the West from late winter to early spring. Sometimes its sold at farmers markets. As a substitute, use baby spinach leaves.

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