Pecan Vinaigrette
Created by Misa on April 2, 2012
- Servings: 16
- Prep Time: 25m
- Cook Time: 5m
- Recipe #5110
Ingredients
- 1/4 cup pecan halves
- 1/4 cup cider vinegar
- 1 clove garlic, minced
- 2 1/2 teaspoons Dijon mustard
- 2 1/2 teaspoons whole-grain mustard
- 1 1/2 tablespoons honey, (4 1/2 teaspoons)
- 2 teaspoons sugar
- 1 teaspoon sea salt
- 1 teaspoon fresh ground black pepper
- 1 cup canola oil
- 1/4 cup extra-virgin olive oil
How to Make
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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.
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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.
Nutritional Facts
- Serving Size: 1 (24.4 g)
- Calories 170
- Total Fat - 18.7 g
- Saturated Fat - 1.7 g
- Cholesterol - 0.2 mg
- Sodium - 4.5 mg
- Total Carbohydrate - 1 g
- Dietary Fiber - 0.1 g
- Sugars - 0.7 g
- Protein - 0.1 g
- Calcium - 2.8 mg
- Iron - 0 mg
- Vitamin C - 0.1 mg
- Thiamin - 0 mg