Salad for Things That Have Been I've never been a fan of the naming convention that calls anything that isn't Supermarket-Perfect "Heritage", but I am a big fan of the vegetables themselves. If you can get hold of some good Yellow, Black, Green and Red Tomatoes in all their natural sizes and shapes this salad is a good way to show them off combining their unique colouring with the bold flavours of the Smoked Duck. 1. Wash the Lettuce, Tomatoes and Beans. I've left the tops and tails on the Beans, but its a matter of stylistic preference. 2. Boil the Beans for about 10 minutes, until tender, and then blanche thoroughly. 3. Toast the Pine Nuts by dry frying over a high heat. Pine nuts are notoriously fickle, turning from resolutely untoasted to irrevocably burnt in a matter of seconds -- so keep a close eye on them and toss constantly. 4. Separate the leaves of the Lettuce and chop them into two or three across the spine. We want to keep the volume and the crunch of the leaves, but without them being unmanageable on the fork. 5. Chop the Olives in half, and de-stone if necessary. 6. Assemble your Salad. Take the lettuce and arrange in a pile in the centre of the plate, tucking the Tomatoes into the gaps and then draping the Smoked Duck around them. Sprinkle the Nuts over this central construction. To offset the chaos and curling of the centre of the plate,