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Toasted Pecan Vinaigrette

1 review
Total Time
Prep: 5 min.

By Taste Of Home Editorial Team

Recipe by Sarah Farmer, Waukesha, Wisconsin

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Jul. 28, 2022

—Sarah Farmer, Taste of Home Executive Culinary Director

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Test Kitchen tips
  • For the best results, start with all 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.
    • Test Kitchen Approved

    Toasted Pecan Vinaigrette

    1 review
    Prep Time 5 min
    Yield 1 cup

    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
    Text Ingredients

    Directions

    1. In a large bowl, whisk together first 5 ingredients. Slowly add olive oil while whisking constantly. Stir in pecans just before serving.

    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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