Fruit and Nut Salad

Remove the rind and the eyes from the pineapple and cut the flesh into small pieces, rejecting the hard core.

Blanch the nuts by pouring boiling water over them and allowing them to stand a few minutes, when the skins can be easily removed.

Chop finely and add to the pineapple.

Pile in little heaps on lettuce leaves, cover with the dressing and decorate with cherries.