Warm Pecan Vinaigrette
Photo: Jennifer Davick; Styling: Marian Cooper Cairns
How to Make It
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.
You May Like
coffeybunny's Review
I loved this. A little thick, might need to add more oil and vinegar next time.
I served it with a salad that included romaine, Craisins, diced pears, and blue cheese crumbles.
ShannonLea08's Review