• 50 ml Porto Gardeny bittersweet vinegar
• 100 ml extra virgin olive oil
• ½ teaspoon salt
• 10 g toasted hazelnuts
• 10 g toasted almonds
• 10 g pine nuts
• 10 g raisins

1. Soak the raisins in the Porto Gardeny bittersweet vinegar in a bowl.
2. Crush the toasted hazelnuts and almonds using a mortar and pestle.
3. Toast the pine nuts in a pan with a drizzle of extra virgin olive oil and ½ teaspoon of salt until golden brown.
4. Add them to the soaked raisins along with the crushed nuts.
5. Stir in the remaining extra virgin olive oil.
6. Mix everything well and serve immediately, or store in an airtight container until ready to use.

The local nuts enrich the nutritional value of the dish, enhance the flavours and bring out the characteristic toasted aromas. This vinaigrette is balanced, rich and slightly sweet, pairing perfectly with both savoury and sweet dishes.

Try the vinaigrette with:
· Carrot cake
· Goat cheese salad with carquinyolis and quince jelly
· Zucchini and tomato carpaccio
· Red berry salad with vanilla ice cream

Did you like this recipe? Keep discovering how to use our vinegars and bittersweets dressings.