- 1/2 cup canola oil
- 1/4 cup red wine vinegar
- 1 shallot, finely chopped
- 1 teaspoon Dijon mustard
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
- 1/3 cup finely chopped pecans, toasted
- In a small bowl, whisk the oil, vinegar, shallot, mustard, salt and pepper. Cover and refrigerate. Just before serving, stir in pecans. Yield: 1 cup.
Originally published as Pecan Vinaigrette in Taste of Home's Holiday & Celebrations Cookbook Annual 2012, p91
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