Pine Nut Vinaigrette
MAKES ABOUT ½ CUP
2 tablespoons sherry vinegar
1 tablespoon agave nectar (or honey)
¼ cup toasted pine nuts
1 small shallot, finely minced (about 1 tablespoon)
¼ cup extra-virgin olive oil
1 tablespoon walnut oil
Kosher salt and freshly ground black pepper
Combine the vinegar, agave nectar, pine nuts, and shallots
in a small bowl. Whisking constantly, slowly drizzle in the
olive oil, followed by the walnut oil. The dressing should
emulsify and thicken significantly. Season to taste with salt
and pepper. The dressing will keep in a sealed container in
the fridge for up to 2 weeks; shake vigorously before using.