Its slight nutty flavor and lip-puckering tartness make this my go-to dressing for salads and steamed vegetables. And if you run out, whisk together another batch in mere minutes! —Kathleen Specht, Clinton, Montana
Total TimePrep/Total Time: 10 min.
- 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.