Butterhead lettuce with pine nut vinaigrette

Simple Too, p. 230

Ingredients

  • 20g pine nuts
  • 50ml cold-pressed rapeseed (or olive) oil
  • 40ml white grapefruit (or lemon) juice
  • ½ small shallot, finely chopped (15g)
  • ½ tbsp dijon mustard
  • 1 tsp runny honey (or maple syrup)
  • Fine sea salt and black pepper

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