1 c Sorrel

4 tb Finely minced shallots

4 tb Pine nuts, ground

3 tb Chopped parsley

3 tb Chopped chives

Grated peel of 4 oranges 1/4 Red onion, chopped

1 tb Dry mustard

1 ts Salt

1 ts Black pepper

Pinch cayenne 3/4 c Olive oil

1. Wash the sorrel and dry it well, by hand or in a salad spinner. Chop

the sorrel coarsely, and again squeeze away any liquid. 2. Blend the sorrel, shallots, pine nuts, parsley, chives, orange peel

and onion in a food processor or blender. (If using a blender, make sure these ingredients are already finely chopped.) 3. Add dry mustard, salt, pepper and cayenne, and mix again. SLOWLY

drizzle in the oil while the blade is moving. Transfer to tempered glass jars and store in refrigerator (for up to 8 to 10 weeks) or in the freezer for up to a year. NOTES: Sorrel's peak season is summer, although you can find hothouse sorrel year round in some stores. You may reduce the amount of orange peel by 1/4 or 1/2 if you'd like to emphasize the sorrel or other flavors. Walnuts or almonds may be substituted for the pine nuts.