Ingredients
1/4 C toasted pine nuts
6 oz. thickly sliced smoked bacon, cut into 1/2 inch dice
Salt
1/4 C EVO
1/4 C balsamic vinegar
Freshly ground pepper
Method
Sources
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dataset
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Foundational understanding of the four elements of good cooking
Sharp Dijon — vinaigrettes, pan sauces, emulsifying agent
Professional-grade blender — silky purees, hot soups, nut butters
Copper core = instant heat response — delicate sauces, custards
1.5mm copper — ultimate thermal responsiveness for delicate sauces
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In a medium skillet, toast the pine nuts over moderate heat until browned. Transfer to a plate to cool. Add the bacon to the skillet, cover with cold water and add 1 tsp. 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. Serve with chicken, spinach salad or full-flavored fish, such as bluefish.