Cooked and Raw Vegetable Salad

Name: Cooked and Raw Vegetable Salad
Ingredients: 1⁄3 cup extra-virgin olive oil; 1⁄2 cup pine nuts; 6 large shallots, peeled and thinly sliced; 1 yellow bell pepper; 2 lb. fresh peas, shelled to yield 2 cups; 1⁄2 lb. green beans, trimmed and cut into 1″–2″ pieces; 1 bunch watercress, washed and chopped; 3 bunches mâche, washed and trimmed (or 1 head baby bibb lettuce, washed and torn into pieces); Leaves from 1 bunch celery; 3 small stalks celery, sliced paper-thin; 1 fennel bulb, trimmed and finely chopped; 1 cup coarsely chopped fresh basil leaves; 1 cup coarsely chopped fresh parsley; 4 scallions, white parts only, finely chopped; Juice of 1 lemon; Salt and freshly ground black pepper