Pecan Vinaigrette Dressing: Fun Facts about Pecan Vinaigrette Dressing

How to Make the Best Homemade Pecan Vinaigrette Dressing: The trick is to roast the pecans just long enough for the sweet, oaky flavor to reach its peak. Pecan vinaigrette dressing goes terrific with more bitter greens like spinach and raddichio, making for a nice change from the usual boring lettuce greens. Some people really enjoy their pecan vinaigrette dressing hot. If you don't like the idea of hot dressing, store it in a plastic container and let cool for 12 hours.

Pecan Vinaigrette Dressing Ingredients

  • ¼ cup pecans
  • ¼ cup cider vinegar
  • 1 clove garlic (minced)
  • 2 ½ teaspoons
  • Dijon mustard
  • 2 ½ teaspoons whole-grain mustard
  • 1 tablespoon plus 1 ½ teaspoons tupelo honey
  • 2 teaspoons sugar
  • 1 teaspoon sea salt
  • 1 teaspoon freshly ground black pepper
  • 1 cup canola oil
  • ¼ cup extra-virgin olive oil

 

Pecan Vinaigrette Dressing Preparation

Roast the pecans on a rimmed sheet pan in a 350 degree oven for about 20 minutes, or until the pecans are roasted or slightly browned. Remove, cool, and grind in a food processor until the mixture resembles coarse cornmeal. Transfer the pecans to a small bowl. Puree the vinegar, garlic, Dijon mustard, whole-grain mustard, honey, sugar, salt, and pepper in a food processor and while the machine is running, drizzle in the canola oil and olive oil. Remove and pour into a container. Stir in the ground pecans and serve. Finally, store in an airtight container in the refrigerator for up to 30 days. (Makes 2 cups)

 

 

 


Articles