Potato Salad with Pine Nuts
Rinse potatoes and cook in salted water for about 25 minutes. Cool slightly, peel and chop coarsely.
Peel shallot and garlic, chop finely.
Rinse sorrel, pat dry and chop coarsely.
Heat 2 tablespoons of oil in a pan, saute bacon, shallot and garlic. Add sorrel and pine nuts, saute briefly. Add broth. Simmer for approximately 1-2 minutes, pour over potatoes. Combine remaining oil and balsamic vinegar, season with salt and pepper. Drizzle dressing over potatoes. Garnish with basil and serve.