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+ servings

Toasted Pecan Vinaigrette

Recipe is adapted from A Chef's Kitchen in Williamsburg, VA
Course Dressing
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 1 .5 cups
Author Amy Rains


  • 1/2 cup pecan halves
  • 1/4 cup white wine vinegar
  • 2 tbsp real maple syrup
  • 2 tbsp chopped shallot
  • 3/4 cup olive oil
  • Vegetable broth or water for thinning around 1/2 cup
  • Salt and pepper to taste.


  1. Preheat oven to 350 degrees. Place pecan halves on a cookie sheet.
  2. Bake the pecans, stirring occasionally, until toasted and fragrant. Around 10 minutes. Cool completely. Coarsely chop the pecans.
  3. In a high powered blender or food processor, add pecans, vinegar, syrup, and shallots. While blending, slowly add in olive oil. Blend until completely smooth. Add broth or water as needed to thin.
  4. Season the dressing with salt and pepper.
  5. Store in the fridge for up to 3 weeks.