Serve hot or warm with chicken, spinach salad or full-flavored fish, such as bluefish.
Terrific Green Salads
1/4 cup pine nuts
6 ounces thickly sliced double-smoked bacon, cut into 1/2-inch dice
1/4 cup extra-virgin olive oil
1/4 cup balsamic vinegar
Freshly ground pepper
How to Make It
In a medium skillet, toast the pine nuts over moderate heat until browned, about 3 minutes. Transfer to a plate to cool.
Add the bacon to the skillet, cover with cold water and add 1 teaspoon of salt. Bring to a boil, then drain and pat dry.
Heat the olive oil in the skillet. Add the bacon and cook until crisp. Transfer the bacon to a plate. Whisk the vinegar into the fat in the skillet and season with salt and pepper. Add the pine nuts and bacon just before serving the dressing hot or warm.
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