Fresh Orange Dressing with Pine Nuts

Description

This recipe came from an estate sale. I obtained it when I purchased the family collection from the Hager Estate in Canton, Texas in 1982.

• Contributed by Catsrecipes Y-Group

Ingredients

• 6 navel oranges chilled
• 1 tablespoon pine nuts
• ⅓ cup minced shallot
• 2 garlic cloves peeled and minced
• 5 tablespoons white balsamic vinegar
• 2 teaspoons sherry vinegar
• 1 teaspoon freshly ground black pepper

Directions

1. Peel oranges and remove white pith.
2. Over a bowl positioned to catch the juice separate segments of each orange from the membrane with a sharp knife and discard seeds.
3. Squeeze residual juice from membranes into the bowl and reserve.
4. Put pine nuts in small sauté pan and cook over medium heat for 6 minutes shaking pan occasionally until nuts are golden brown.
5. Transfer pine nuts to a small bowl.
6. Put shallots,garlic, vinegars and reserved orange juice into the sauté pan.
7. Bring to a boil over low heat then stir in the black pepper.