Photo: Hector Sanchez; Styling: Caroline M. Cunningham
Yield
Makes 1 1/2 cups

Light brown sugar adds a touch of sweetness to Toasted Pecan Vinaigrette, complementing the Roasted Butternut Salad that is tossed with the vinaigrette.

How to Make It

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.

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