Roasted Pecan Vinaigrette Dressing

This is a salad Courtney made for me for my 52nd birthday. It's sweet, tangy, and delicious. It's from the cookbook, "Gumbo Soup" she also gave me for my birthday.

Category: Salad

Cuisine: not set

☆☆☆☆

1 review

Ready in 10 minutes

by darleenemmons

Ingredients

1/3 cup minced onion

1 tbsp minced garlic

1/4 cup Balsamic Vinegar

4 tsp Dry mustard

1/3 cup dark brown sugar

1/2 tsp salt

1/2 tsp black pepper

1 cup Extra virgin olive oil

1/2 cup roasted pecan halves coarsely chopped

Directions

Makes 2 cups. Combine the first seven ingredients in a non reactive bowl and mix well with a wire whip. Slowly pour in the olive oil, beating constantly. Stir in the pecans. Serve over seasonal greens. To roast the pecans, spread them on a cookie sheet and place them in a 350 degree oven. Roast for about 10 minutes or until crisp and lightly browned, stirring every few minutes to prevent burning.

Reviews

☆☆☆☆

Sweet, delicious, and tangy.

darleenemmons

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