Pine Nut Vinaigrette

Photo: flickr user Special*Dark

Ingredients

1/4 cup pine nuts

2/3 cup olive oil

1/4 cup balsamic vinegar

(or 2 tbspns red wine vinegar

1/4 cup fresh lemon juice

3 tablespoons minced shallots - (abt 2)

1/2 teaspoon grated orange peel

Salt to taste

Freshly-ground black pepper to taste

Preparation

Preheat oven to 350 degrees. Place pine nuts on small cookie sheet. Toast until golden brown, stirring occasionally, about 12 minutes. Cool completely.

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.

This recipe yields about 1 1/3 cups.

Comments: 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.

Yield: 1 1/3 cups