In a bowl, soak the sweetbreads in the cold water and vinegar for an hour in the refrigerator.
Rinse well under cold running water.
In a pot filled with lightly salted cold water, blanch the sweetbreads, bringing the water to a gentle boil. Simmer for 10 minutes. Rinse under cold running water and pat dry. Remove the outer membranes. Cut into thin cutlets. Set aside.
In a large plate, combine the flour, salt and pepper. Dredge the sweetbread cutlets in this mixture and shake lightly to remove any excess flour.
In a skillet, heat the oil and butter over medium-high heat. Brown the sweetbreads for about 2 minutes on each side. Remove and keep warm.
In the same skillet, toast the pine nuts. Add the honey and caramelize. Deglaze with the wine.
Add the demi-glace. Reduce by half.
Put the sweetbreads back in the sauce with the green grapes. Reheat gently for 1 to 2 minutes and adjust the seasoning.
Sprinkle with chives.
Serve with rice and vegetables.
Recipes with the "Healthy Pick" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.