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Vinaigrette with pine nuts and currants in caramel

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Ingredients for 1 servings:

  • 40 g pine nuts, roasted in a dry pan
  • 50 g sugar
  • 75 g honey
  • 6 tbsp lemon juice
  • 1 sprig(s) rosemary
  • 125 ml oil (walnut or hazelnut oil)
  • 40 g currants
  • g salt and pepper, black

Instructions

Working time approx. 10 minutes; Total time approx. 10 minutes

wonderful with asparagus, spinach or goat cheese

Caramelize the sugar in a pan over medium heat. Add the honey, lemon juice, 100 ml water, the rosemary sprig, and the oil, and simmer gently for 2-3 minutes. Remove the rosemary sprig, mix the vinaigrette with the currants and toasted pine nuts, and season with salt and pepper. Serve hot or cold. Keeps in the refrigerator for about 2 days.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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