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Instructions |
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Combine the first 7 ingredients in a non reactive bol and mix well
with a wire whisk.
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Slowly pour in the olive oil, beating constantly. Stir in the
pecans. Serve over seasonal greens.
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I added the pecans to my salad rather than to the vinaigrette. If
you add them directly to the vinaigrette, they get soggy if you have
any leftovers. The recipe makes about 2 cups.
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To roast pecan halves Spread them on a cookie sheet and place in 350
degree oven. Roast for about 10 minutes until crisp and lightly
broned. Stir every few minutes to prevent burning.
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Originally Submitted
9/13/2010
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