TOASTED PECAN VINAIGRETTE
1/2 cup pecan halves (2 oz)
2 tablespoons balsamic vinegar
2 tablespoons red wine vinegar
3/4 cup vegetable oil
salt and freshly ground black pepper (to taste)
Position a rack in the center of the oven and preheat to 350 degrees F.
Spread pecans on a baking sheet.
Bake, stirring occasionally, until toasted and fragrant, about 10 minutes. Cool completely.
Combine pecans and the balsamic and wine vinegars in a blender. With the machine running, gradually add the oil to make a smooth vinaigrette. Season with salt and pepper.
TO MAKE AHEAD:
Can be made one day ahead and stored, cover, in the refrigerator.
Servings: 12
Source: Celebration 101 by Rick Rodgers
1/2 cup pecan halves (2 oz)
2 tablespoons balsamic vinegar
2 tablespoons red wine vinegar
3/4 cup vegetable oil
salt and freshly ground black pepper (to taste)
Position a rack in the center of the oven and preheat to 350 degrees F.
Spread pecans on a baking sheet.
Bake, stirring occasionally, until toasted and fragrant, about 10 minutes. Cool completely.
Combine pecans and the balsamic and wine vinegars in a blender. With the machine running, gradually add the oil to make a smooth vinaigrette. Season with salt and pepper.
TO MAKE AHEAD:
Can be made one day ahead and stored, cover, in the refrigerator.
Servings: 12
Source: Celebration 101 by Rick Rodgers
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