Toasted Pecan Vinaigrette

• Vegan
• Gluten free
• Paleo

• Produce

  • 2 tbsp Shallot

• Condiments

  • 2 tbsp Maple syrup, real

• Oils & Vinegars

  • 3/4 cup Olive oil
  • 1/4 cup White wine vinegar

• Nuts & Seeds

  • 1/2 cup Pecan, halves

• Liquids

  • 1 Vegetable broth or water

Found on wholesomelicious.com

Description

Ingredients

• ½ cup pecan halves
• ¼ cup white wine vinegar
• 2 tbsp real maple syrup
• 2 tbsp chopped shallot
• ¾ cup olive oil
• Vegetable broth or water for thinning, around ½ cup
• Salt and pepper to taste.

Directions

• Preheat oven to 350 degrees. Place pecan halves on a cookie sheet.
• Bake the pecans, stirring occasionally, until toasted and fragrant. Around 10 minutes. Cool completely. Coarsely chop the pecans.
• In a high powered blender or food processor, add pecans, vinegar, syrup, and shallots. While blending, slowly add in olive oil. Blend until completely smooth. Add broth or water as needed to thin.
• Season the dressing with salt and pepper.
• Store in the fridge for up to 3 weeks.