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Warm Pecan Vinaigrette

Photo: Jennifer Davick; Styling: Marian Cooper Cairns
Yield

Ingredients

  • 2 finely chopped shallots
  • 3 tablespoons olive oil
  • 1/2 cup chopped toasted pecans
  • 3 tablespoons apple cider vinegar
  • 1 tablespoon Dijon mustard
  • 1 tablespoon honey
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper

How to Make It

  1. Sauté chopped shallots in hot olive oil over medium heat 3 minutes. Stir in pecans, vinegar, Dijon mustard, honey, salt, and pepper. Reduce heat to low; cook, stirring constantly, until warm.