Instructions: In a small bowl cover dried tomatoes with boiling water; let stand for 10 minutes. Drain tomatoes, discarding liquid. Finely snip tomatoes.

To tote, place snipped tomatoes, lettuce and nuts in separate self-sealing plastic bags. Then place bags, vinaigrette or salad dressing and cheese in a cooler with an ice pack.

Just before serving, combine lettuce, tomatoes, and pine nuts or almonds in a large salad bowl. Shake the vinaigrette or dressing well; pour over lettuce mixture. Add cheese. Gently toss to mix.

Lemon-Basil Vinaigrette: In a screw-top jar combine 1/4 cup lemon juice; 3 tablespoons honey; 2 tablespoons snipped fresh basil or 1 1/2 teaspoons dried basil, crushed; and 1 tablespoon olive oil or salad oil. Cover and shake well. Shake before serving.

Makes about 1/2 cup.

Serving Ideas : MENU: Sage-Rubbed Pork with Apple Glaze, Mustard Potatoes with Garlic and Leeks, Red Leaf Salad with Goat Cheese (Lemon-Basil Vinaigrette), Fruit

Cuisine: "Provencal"

NOTES : Look for goat cheese, which is also called chevre, in the specialty deli or the specialty cheese section of your supermarket.

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