Creamy Pine Nut Vinaigrette
|Olive oil||2⁄3 Cup (10.67 tbs)|
|Red wine vinegar||2 1⁄2 Tablespoon|
|Garlic||1 Clove (5 gm), minced or pressed (Large Cloves)|
|Freshly grated orange peel||1 1⁄2 Teaspoon|
|Pine nuts||1⁄4 Cup (4 tbs)|
|Milk||1⁄2 Cup (8 tbs) (Whole, 2%, Or Skim)|
|Salt||1⁄4 Teaspoon (To Taste)|
|Ground black pepper||1⁄8 Teaspoon (To Taste)|
|Minced fresh tarragon/Chives /basil /dill /thyme||1 Tablespoon|
In a blender or food processor, combine the olive oil, vinegar, garlic, orange peel, pine nuts, 1/3 cup milk, salt, and pepper.
Puree until thick and creamy, adding more milk if the dressing is too thick.
Taste for salt and pepper, and stir in any of the optional fresh herbs suggested.
Creamy Pine Nut Vinaigrette will keep, tightly covered and refrigerated, for up to 2 weeks.