Estimated Nutrition (whole recipe, rough)
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Pine Nut | 1 oz (28g) | 191 |
| Orange | 1 medium (131g) | 62 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Shallot | 1 tbsp minced (10g) | 7 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 6 navel oranges chilled
- 1 tablespoon pine nuts
- ⅓ cup minced shallot
- 2 garlic cloves peeled and minced
- 5 tablespoons white balsamic vinegar
- 2 teaspoons sherry vinegar
- 1 teaspoon freshly ground black pepper
Directions
Peel oranges and remove white pith.
Over a bowl positioned to catch the juice separate segments of each orange from the membrane with a sharp knife and discard seeds.
Squeeze residual juice from membranes into the bowl and reserve.
Put pine nuts in small sauté pan and cook over medium heat for 6 minutes shaking pan occasionally until nuts are golden brown.
Transfer pine nuts to a small bowl.
Put shallots,garlic, vinegars and reserved orange juice into the sauté pan.
Bring to a boil over low heat then stir in the black pepper.
Category:Cathy's Recipes
Category:Salad dressing Recipes
Category:Orange Recipes
Category:Pine nut Recipes
Category:Balsamic vinegar Recipes