Instructions: Preheat oven to 350F. Place pine nuts on small cookie sheet. Toast until

golden brown, stirring occasionally, about 12 minutes. Cool completely.

Combine oil, vinegar, lemon juice, shallot and orange peel in bowl.

Season with salt and pepper. Stir in pine nuts. Transfer to cruet and seal. (Can be prepared up to 4 days ahead; refrigerate.) Serve at room temperature.

Makes about 1 1/3 cups.

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