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Toasted Pecan Vinaigrette

—Sarah Farmer, Taste of Home Culinary Director

Ingredients

  • 1/4 cup red wine vinegar
  • 1 shallot, finely chopped
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon salt
  • 1/4 teaspoon coarsely ground pepper
  • 3/4 cup extra virgin olive oil
  • 1/3 cup finely chopped pecans, toasted

Directions

  • In a large bowl, whisk together first five ingredients. Slowly add olive oil while whisking constantly. Stir in pecans just before serving.

Test Kitchen tips
  • For the best results, start with all of the ingredients at room temperature. If the oil is cool or cold, it is much more difficult to form the emulsion.
  • To get the most flavor out of these simple ingredients, mix up the vinaigrette and let it sit at room temperature for 1 to 3 hours before serving. Refrigerate any leftovers; bring cold vinaigrette to room temperature before shaking to combine.
  • To toast nuts, bake in a shallow pan in a 350° oven for 5 to 10 minutes or cook in a skillet over low heat until lightly browned, stirring occasionally.
  • Nutrition Facts
    2 tablespoons: 215 calories, 24g fat (3g saturated fat), 0 cholesterol, 164mg sodium, 2g carbohydrate (0 sugars, 0 fiber), 1g protein.

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    Reviews

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    • randcbruns
      Jun 1, 2019

      I love this dressing. Maybe it is that I am a pecan fan but this is really good on anything. I've put it over grilled chicken breast and it is to die for.