Follow these steps for perfect results
Pine Nuts
Toasted
Olive Oil
Balsamic Vinegar
Lemon Juice
Fresh
Shallots
Minced
Orange Peel
Grated
Salt
Pepper
Preheat oven to 350 degrees Fahrenheit.
Place pine nuts on a small cookie sheet.
Toast pine nuts until golden brown, stirring occasionally, about 12 minutes.
Cool pine nuts completely.
Combine olive oil, balsamic vinegar (or red wine vinegar), lemon juice, minced shallots, and grated orange peel in a bowl.
Season the mixture with salt and pepper to taste.
Stir in the cooled toasted pine nuts.
Transfer the vinaigrette to a cruet or sealed container.
Serve at room temperature.
Expert advice for the best results
Toast the pine nuts carefully to avoid burning.
Adjust the amount of lemon juice and vinegar to taste.
Use high-quality olive oil for the best flavor.
Everything you need to know before you start
5 minutes
Can be made up to a week in advance.
Drizzle generously over salad greens.
Serve with a mixed green salad.
Use as a dressing for grilled vegetables.
Drizzle over caprese salad.
Its herbaceous notes complement the vinaigrette.
Discover the story behind this recipe
Commonly used in Mediterranean cuisine for salads and vegetable dishes.
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