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Rosemary Walnuts

September 21, 2012

These are incredibly easy to put together and are great as a bar nibble with a glass of cabernet sauvignon. They would also be delicious mixed in with rice pilaf as a side dish, as recommended in J. Silverman Hough’s wine pairings book.

You will need:

  • 2 c raw walnut halves
  • 2 T balsamic vinegar
  • 1 t red wine vinegar
  • 2 t fresh rosemary, chopped
  • 1 t coarse kosher salt

Then you will…

  1. Heat a large nonstick skillet over medium heat.
  2. Add the walnuts and cook, stirring occasionally, until they’re fragrant and tasted, 4-5 minutes.
  3. Remove the skillet from the heat and add the vinegars, rosemary and salt, stirring until the mixture is evenly distributed and has been absorbed into the walnuts.
  4. Transfer to a serving dish to cool before enjoying!

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