A quick-to-make vinaigrette that's great tossed with greens and poured over steamed vegetables or orange slices. Present it in an antique glass cruet.
Recipe information
Yield
Makes about 1 1/3 cups
Ingredients
1/4 cup pine nuts
2/3 cup olive oil
1/4 cup balsamic vinegar or 2 tablespoons red wine vinegar
1/4 cup fresh lemon juice
3 tablespoons minced shallots (about 2)
1/2 teaspoon grated orange peel
Salt and pepper
Preparation
Step 1
Preheat oven to 350°F. Place pine nuts on small cookie sheet. Toast until golden brown, stirring occasionally, about 12 minutes. Cool completely.
Step 2
Combine oil, vinegar, lemon juice, shallot and orange peel in bowl. Season with salt and pepper. Stir in pine nuts. Transfer to cruet and seal. (Can be prepared up to 4 days ahead; refrigerate.) Serve at room temperature.
