Thursday, January 29, 2009

Pistachio Vinaigrette

This recipe comes from Bon Apetit magazine. I saved the recipe from an issue earlier this fall. It's definitely a keeper. The vinaigrette is a little on the sweet side, so pairing it with salads containing fruit or goat cheese would be nice.

  • 1/4 cup olive oil
  • 2 tablespoons maple syrup
  • 3 tablespoons rice wine vinegar
  • 1 tablespoon dijon mustard
  • 1/4 cup ground, roasted, unsalted pistachios
How to:
  1. Whisk together oil, maple syrup, vinegar, and dijon mustard
  2. Slowly add the ground pistachios

Note: I used this vinaigrette on a arugula, fennel, and endive salad with chopped dried figs.

1 comment:

  1. Sounds fantastic! I love different salad dressings. Thanks for posting!