Photo: Hector Sanchez; Styling: Caroline M. Cunningham
Light brown sugar adds a touch of sweetness to Toasted Pecan Vinaigrette, complementing the Roasted Butternut Salad that is tossed with the vinaigrette.
Makes 1 1/2 cups
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1/4 cup balsamic vinegar
2 tablespoons light brown sugar
2 tablespoons minced shallots
1 tablespoon Dijon mustard
1/2 teaspoon table salt
1/2 teaspoon freshly ground black pepper
1/2 cup canola oil
1/2 cup finely chopped toasted pecans
Whisk together balsamic vinegar, brown sugar, minced shallots, Dijon mustard, salt, and pepper until blended. Add canola oil in a slow, steady stream, whisking until smooth. Whisk in pecans.