Pistachios, when eaten with high-carbohydrate foods, may result in lower than expected blood sugar levels, an important factor in reducing risk of diabetes.
4 romaine lettuce hearts
1 tablespoon honey or grape molasses
1/4 cup raw almonds
1/4 cup raw pistachios kernels
1/4 cup raw hazelnuts
1 tablespoon mustard
2 tablespoons sherry vinegar
1/4 cup olive oil
2 tablespoons pistachio oil
1/2 teaspoon salt
1/2 teaspoon freshly ground pepper
Thoroughly wash the lettuce. Pat dry and keep cool. In a nonstick skillet, heat the honey. Add the nuts, stirring constantly with a rubber spatula until lightly caramelized. Set aside.
To make the vinaigrette, whisk the mustard and vinegar in a mixing bowl. Gradually add the olive and pistachio oils while whisking until smooth and creamy. Add salt and pepper and adjust seasoning to taste. Just before serving, toss the lettuce, nuts and vinaigrette. Serve in the center of individual plates.