Serve this versatile dressing tossed with fruit salad or as a sauce over chicken or pork.
This recipe goes with Rack of Lamb with Carrot Salad
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Total: 10 Minutes
- 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.
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