Carpaccio of tomato with parmesan and pine nuts

Press the garlic. Halve the lemon. Grate the yellow skin of one half. Mix with oil, vinegar, honey and mustard.

Season with pepper and salt. Heat a frying pan without oil or butter and toast the pine nuts over medium heat until golden brown.

Let cool on a plate.

In the meantime cut the tomatoes into slices that are as thin as possible and spread them over a large dish.

Scrape the cheese into flinters.

Sprinkle the tomatoes with the dressing, divide the cheese and the pine nuts and garnish with leaves of oregano.