Pecan Vinaigrette
Recipe: #5110
April 02, 2012
Categories:
"This is a tasty dressing from the Tupelo Honey Cafe Cookbook. Tupelo Honey Cafe is a popular restaurant in Asheville, NC that uses fresh local ingredients. The recipe is a delicious twist on a vinaigrette that gives a honey mustard tang with a toasty touch from pecans. The dressing should keep in the refrigerator for up to 30 days, and yields about 2 cups - the perfect size for a Mason jar. "
Original is 16 servings
Ingredients
Nutritional
- 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
Step by Step Method
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.
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.
Tips
No special items needed.
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