Vegetable Salad with Frisee Lettuce

Rinse cauliflower and broccoli, trim, divide into florets, cut large portions in half and blanch in a pot of boiling salted water for 1 minute. Rinse cabbage, remove core and outer leaves, cut into strips and blanch in a pot of boiling water for 1 minute. Drain, rinse with cold water and drain again. Rinse frisee, trim and arrange on plates. Arrange prepared vegetables on the salad and drizzle with the mayonnaise mixture. Toast pine nuts in a dry skillet. Serve garnished with pine nuts.