Toasted Pecan Vinaigrette
Recipe is adapted from A Chef's Kitchen in Williamsburg, VAHomemade salad dressings don't get much easier than this. Toasted pecans add a rich, nutty flavor that instantly makes simple greens, roasted vegetables, or grain bowls feel a little more special. I always keep a jar in the fridge during salad season.
Servings: 1 .5 cups
Ingredients
- 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.
Instructions
- Preheat oven to 350 degrees. Place pecan halves on a cookie sheet.
- Bake the pecans, stirring occasionally, until toasted and fragrant. Around 10 minutes. Cool completely. Coarsely chop the pecans.
- 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.
- Season the dressing with salt and pepper.
- Store in the fridge for up to 3 weeks.