Pecan Vinaigrette

Step 1: Begin by toasting the pecans. You can toast them in a small dry skillet, stirring frequently over medium low heat, until you can begin to smell the nuts. Or if you prefer, you can place them on a baking sheet in a 350 F oven for 10-20 minutes, shaking several times, again, until you can smell the pecans. Set aside to cool. Once the pecans are cool, grind them in a food processor until it reaches a consistency of coarse cornmeal. Put the ground pecans in a bowl and set aside.

Step 2: Add the vinegar, garlic, Dijon and whole-grain mustards, honey, sugar, salt, and pepper to the food processor. Blend. While the processor is running, slowly drizzle in the canola and olive oil. Pour the dressing into a container and stir in the ground pecans. Refrigerate until ready to serve.