Serve this versatile dressing tossed with fruit salad or as a sauce over chicken or pork.
Makes about 1 cup
1/4 cup sherry vinegar
3 tablespoons chopped toasted pecans
2 tablespoons orange marmalade
1/2 teaspoon table salt
1/4 teaspoon pepper
3/4 cup extra virgin olive oil
Whisk together vinegar, pecans, orange marmalade, salt, and pepper until blended. Add olive oil in a slow, steady stream, whisking until smooth.