Use this dressing with the Little Gems, Feta, Red Onion Quickles salad, or anything with orange or pistachios in it. You could use this dress lentil salads, or scallop dishes as well.
INGREDIENTS:
2 tablespoons good quality red wine vinegar 2 tablespoons pistachio oil 4 tablespoons lighter flavored olive oil ½ teaspoon sweet-hot mustard ½ teaspoon minced shallot ¼ teaspoon fresh thyme, minced -OR- 1 pinch Herbs de Provence, crumbled Salt and pepper to tasteMETHOD:
In a non-reactive bowl, combine the shallots, herbs, and salt and pepper with the vinegar and allow the flavors to marry for 10 minutes, then whisk in the mustard.
Drizzle in a slow thin stream the pistachio oil, whisking vigorously the whole time. When the pistachio oil is gone, whisk in the olive oil as you did the pistachio until the dressing is emulsified.
Taste the dressing and adjust seasonings if needed, and if the dressing is thin or still quite sharp, whisk in more oil.
Yield: 1 cup
Source: Chef Andrew E Cohen
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