Description Edit

Contributed by Catsrecipes Y-Group

  • This recipe yields about 1 cup of vinaigrette.

Ingredients Edit

Directions Edit

  1. Preheat oven to 350°F.
  2. Place pine nuts on small cookie sheet.
  3. Toast until golden brown, stirring occasionally, about 12 minutes.
  4. Cool completely.
  5. Combine oil, vinegar, lemon juice, shallot and orange peel in bowl.
  6. Season with salt and pepper.
  7. Stir in pine nuts.
  8. Transfer to cruet and seal. (can be prepared up to 4 days ahead; refrigerate)
  9. Serve at room temperature.
Community content is available under CC-BY-SA unless otherwise noted.