Little gem with orange, pecans and parmesan
Ingredients
- 60ml cold-pressed rapeseed (or olive) oil
- 1 tbsp english mustard
- 1 tbsp cider or sherry vinegar
- 1½ tbsp orange marmalade
- 1 orange, 1½ tsp finely grated zest, 1½ tbsp juice
- 50g roasted salted pecans, roughly chopped
- 35g parmesan, roughly crumbled
- 5g tarragon leaves
- Fine sea salt and black pepper
Instructions
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