Pine Nut Vinaigrette Recipes

PINE NUT VINAIGRETTE

Steps:

• 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, shallots and orange peel in bowl. Season with salt and pepper. Stir in pine nuts. Transfer to cruet and seal. Serve at room temperture.

PINE NUT VINAIGRETTE

Steps:

• Preheat oven to 350°F. 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.

PROSCIUTTO AND PINE NUT SALAD WITH BALSAMIC VINAIGRETTE

Steps:

• In small bowl, beat all vinaigrette ingredients with wire whisk until smooth.
• In serving bowl, toss greens, prosciutto, cheese and pine nuts. Just before serving, pour vinaigrette over salad and toss to coat.

ASPARAGUS WITH TOASTED PINE NUTS & LEMON VINAIGRETTE

Steps:

• Snap off tough ends of asparagus.
• Remove scales from stalks with knife or vegetable peeler, if desired.
• Place spears in a steaming rack over boiling water; cover and steam 4-5 minutes or until spears are crisp-tender.
• Transfer to a serving platter.
• Sautee pine nuts in a small skillet over medium heat 2-3 minutes, until browned.
• Set aside.
• Combine olive oil and remaining ingredients in a medium saucepan; stir with a wire whisk to blend.
• Cook over medium heat 2-3 minutes or until thoroughly heated, stirring constantly.
• Pour over asparagus.
• Sprinkle with pine nuts.
• Let stand to room temperature before serving.