I am a huge fan of pine nuts and whenever I buy them, I cherish their unique presence. I have burned so many trays of nuts toasting them in the oven that I devised a simpler way to get to a great result here: I simply warm and gently toast the pine nuts in the olive oil and use that as the foundation of the dressing for this crisp cabbage salad enriched with tangy raspberries. Let’s face it: all these other ingredients are just here to celebrate the pine nuts!
1/2 cupFisher® pine nuts
1/2 cup extra-virgin olive oil
1/4 cup raspberry vinegar
2 tablespoons Dijon mustard
2 tablespoons sesame oil
1 tablespoon honey
3 cups napa cabbage, thinly sliced
4 cups purple cabbage, sliced
1/2 cup mint leaves
1/2 cup flat-leaf parsley leaves
1 pint fresh raspberries
Make the dressing: Place the raspberry vinegar, Dijon mustard, sesame oil, honey and salt in a large bowl and set aside. In a medium sauté pan, gently warm the pine nuts with the olive oil over medium heat until the pine nuts get toasty and light brown, 3 to 5 minutes. Slowly drizzle the warm oil into the large bowl, whisking constantly until well blended.
Prepare the salad: In the bowl with the dressing, toss the two types of cabbage with the pine nut dressing. Gently mix in the mint and parsley leaves. Transfer to a serving platter, garnishing with the raspberries.