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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 8 |
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Its slight nutty flavor and lip-puckering tartness make this my go-to dressing for salads and steamed vegetables. And if you run out, whisk together another batch in mere minutes! âKathleen Specht, Clinton, Montana Ingredients:
1/2 cup canola oil |
1/4 cup red wine vinegar |
1 shallot, finely chopped |
1 teaspoon dijon mustard |
1/4 teaspoon salt |
1/8 teaspoon pepper |
1/3 cup finely chopped pecans, toasted |
Directions:
1. In a small bowl, whisk the oil, vinegar, shallot, mustard, salt and pepper. Cover and refrigerate. Just before serving, stir in pecans. Yield: 1 cup.
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