Pine Nut Vinaigrette Recipes

PROSCIUTTO AND PINE NUT SALAD WITH BALSAMIC VINAIGRETTE

As delicious as the featured house salad at your favorite bistro, this satisfying dish comes together quickly with bagged greens and an easy-prep dressing.

Provided by Jessica Walker

Categories Side Dish

Time 10m

Yield 4

Number Of Ingredients 9

Prosciutto and Pine Nut Salad with Balsamic Vinaigrette image

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.

Nutrition Facts : ServingSize 1 Serving

Ingredients

1/3 cup olive oil
1/4 cup balsamic vinegar
2 tablespoons honey
1 teaspoon Dijon mustard
1 clove garlic, finely chopped
1 bag (10 oz) mixed baby salad greens
2 slices prosciutto, cut into strips
1/4 cup shredded Parmesan cheese (1 oz)
1/4 cup pine nuts, toasted

PINE NUT VINAIGRETTE

Categories Condiment/Spread Sauce Vegetarian Quick & Easy Salad Dressing Vinegar Lemon Pine Nut Vegan Bon Appétit

Yield Makes about 1 1/3 cups

Number Of Ingredients 7

Pine Nut Vinaigrette image

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.

Ingredients

1/4 cup pine nuts
2/3 cup olive oil
1/4 cup balsamic vinegar or 2 tablespoons red wine vinegar
1/4 cup fresh lemon juice
3 tablespoons minced shallots (about 2)
1/2 teaspoon grated orange peel
Salt and pepper

ENDIVE AND JíCAMA SALAD WITH ORANGE-PINE NUT VINAIGRETTE

Gorgonzola cheese adds great flavor to this southwestern winter salad.

Yield Serves 4 to 6

Number Of Ingredients 10

Endive and Jícama Salad with Orange-Pine Nut Vinaigrette image

Steps:

Cut peel and white pith from oranges. Holding oranges over bowl to catch juice and using small sharp knife, cut between membranes to release segments; reserve 3 tablespoons juice.
Blend 5 tablespoons pine nuts, oil, vinegar, orange peel and reserved 3 tablespoons orange juice in blender until smooth. Season dressing generously with salt and pepper.
Combine endive, chilies, jicama, Gorgonzola, cilantro and orange segments in large bowl. Drizzle dressing over and toss to coat. Sprinkle salad with 3 tablespoons pine nuts and serve.

Ingredients

4 large navel oranges
8 tablespoons pine nuts, toasted
1/4 cup peanut oil
2 tablespoons rice vinegar
1 1/2 tablespoons grated orange peel
4 large heads Belgian endive (about 9 ounces total), each cut lengthwise into 8 wedges
4 fresh Anaheim chilies, halved lengthwise, seeded, thinly sliced crosswise
2 1/2 cups matchstick-size strips peeled jicama (about 12 ounces)
6 tablespoons crumbled Gorgonzola cheese (about 1 1/2 ounces)
1/4 cup (packed) fresh cilantro leaves

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