Wash lettuce leaves well and dry. Mix them and place them in a serving dish.
In a bowl place vinegar, Money, pesto, salt and pepper, mix with a fork, drizzle the oil and mix until it has been all absorbed.
Peel, core and thinly slice the apples; place them into the vinaigrette until ready to serve.
Toast pine nuts in a 350ºF for 3 to 5 minutes or until lightly golden.
Place apples and dressing over the greens and sprinkle with the pine nuts.
Drain briefly on paper towels. Serve immediately, very hot.
To prepare your pesto remove all the leaves from a bunch to yield 5 cups, that is the blender bowl almost full. Place 6 cups of water over high heat and bring to a boil, drop basil leaves and garlic cloves for 10 seconds, move them and remove them from the water; place them into an ice bath.
Drain the leaves well and place into the blender bowl with 2 cloves of garlic, and ½ cup olive oil, ¼ teaspoon salt and pepper. Blend until smooth; scrape the bowl several times. Place in a zipper bag and remove the air. Refrigerate until ready to use.