inely chopped.
FOR THE SALAD.
Place the eggs in
ussels open.
For the pine nut crumble, heat oil in large
erve with the Raisin and Pine Nut Agrodolce.
MAKE AHEAD The
Dressing-Put pine nut in a food processor add whole egg,shallots, and lemon juice,Puree.
Slowly add oil in a stream alternate with vinegar till all is incorporated.
Season with salt and pepper to taste.
Salad-- On 8 plates arrange 2 1/2 ounces of spinach leaves and 12 basil leaves.
Divide dressing over the salads.
Top with 1 tablespoon of cheese and 1 tablespoon of pine nuts.
br>Combine the sweet potato, spinach, arugula, pepper, chicken and avocado
ith a small handful of spinach leaves and drizzle with oil
Heat a frying pan and fry the pancetta until crispy.
Remove from the pan and set aside.
In the same pan, lightly toast the pine nuts. (This happens quickly, don't abandon them.).
Make your dressing by combining 1 tbsp olive oil and season with salt and freshly ground black pepper.
Taste to make sure your dressing is balanced; add a little more oil or vinegar if needed.
On serving plates, lay out the avocado.
Sprinkle over the spinach leaves, pancetta and pine nuts.
Season well with salt and freshly ground black pepper.
Place the washed spinach with the feta, onion and pine nuts in a bowl.
Sprinkle with sherry vinegar, then drizzle with the oil, which allows the dressing to coat all the ingredients.
Serve.
Melt butter with 2 teaspoons oil in heavy large skillet over medium heat.
Add pine nuts and garlic; saute until pine nuts are light brown, about 5 minutes.
Add spinach and tomatoes and saute until heated through, about 3 minutes.
Place cooked pasta in serving bowl.
Add remaining oil to pasta and toss.
Pour spinach-pine nut mixture over and toss to coat.
Add Feta cheese. Season with salt and pepper and toss thoroughly.
Serve immediately.
Serves 4 to 6.
ndividual serving plates arrange the salad greens.
Place a tortilla
ou need.
Toast the pine nuts in the dry pan
er side.
Combine the spinach, pine nuts, lemon juice, and lemon
For pine nut brittle, caramelize 1/2 cup
n medium heat. Add the pine nuts and toast for 2
edium sized bowl, mix the pine nuts, Parmesan, basil, garlic, and
For the dressing, whisk the oil, lemon juice and garlic in small bowl and season to taste.
Combine the arugula, tomato, pine nuts, Parmesan cheese and basil in a large bowl. Drizzle with the dressing and toss gently to combine. Serve.
Cook the pasta in a large saucepan of boiling, salted water according to the package directions. Drain well and place in a serving bowl.
Add the pepper, pine nuts, tarragon, and onion.
In a small bowl, whisk together the oil, vinegar, and mustard. Season to taste. Pour dressing over the pasta and toss well; serve.
In a food processor or blender, puree 1/4 cup mango, orange juice, oil, mustard, salt, and pepper.
In a large bowl, combine the lettuce, cabbage, green onions, beans, remaining mango and pine nuts. Toss gently with the dressing and divide into four bowls.
Whisk together lemon juice, vinegar and salt in a large bowl, then add oil in a slow stream, whisking until emulsified.
Add watermelon, arugula, and pine nuts and toss to coat, then sprinkle with cheese and pepper.
side to cool.
Spread pine nuts on a baking sheet