Toasted Pecan Vinaigrette

"This dressing gets a little bit of a crunch with toasted pecans. Recipe is from Paula Deen's magazine."
 
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photo by teresas photo by teresas
photo by teresas
photo by teresas photo by teresas
photo by Boomette photo by Boomette
photo by appleydapply photo by appleydapply
photo by Annacia photo by Annacia
Ready In:
10mins
Ingredients:
5
Serves:
6-8
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ingredients

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directions

  • In medium bowl, combine Dijon and honey.
  • Slowly add olive oil, whisking to combine.
  • Slowly add vinegar, whisking to combine.
  • Stir in toasted pecans.

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Reviews

  1. Yummy! I cut the recipe in half and used a very good (expensive) balsamic vinegar. It was wonderful. If you use the less expensive brands you should reduce the vinegar in half to get a nice thick syrupy result. I loved the addition of the mustard. Thanks for posting. :)
     
  2. This dressing is great but there is too much balsamic vinegar. Next time I'll use 1/8 cup instead. I used grainy mustard. Thanks Lainey :) made for PRMR tag game
     
  3. This was good, but a bit to much vinegar for me.
     
  4. Wonderful dressing! I love how whisking the ingredients made it smooth and thick. I made a couple of changes based on our preferences: I used light olive oil instead of extra-virgin, and I subbed red wine vinegar for 1/2 of the balsamic because I don't like a strong balsamic flavor. It was perfect for us that way. I also decided to sprinkle the toasted pecans on top of our salad instead of mixing into the dressing, because I knew I'd have some leftovers and wondered if the nuts might get soggy after being in the fridge. This is a great fall dressing- I served on romaine with blue cheese crumbles and the pecans, and it would also be good with goat cheese, and with fruits added such as pears, apples & dried cranberries. It's a keeper for me.
     
  5. This is an outstanding dressing that is a perfect blending of flavors. I used a very grainy Dijon and love the added texture. It does end up being thick but I really liked that, it was easy to scoop the pecans onto the fork along with the salad bites. It's very easy to make and so good that you could almost eat it with a spoon all by it's self. Made For Photo Tag.
     
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Tweaks

  1. Wonderful dressing! I love how whisking the ingredients made it smooth and thick. I made a couple of changes based on our preferences: I used light olive oil instead of extra-virgin, and I subbed red wine vinegar for 1/2 of the balsamic because I don't like a strong balsamic flavor. It was perfect for us that way. I also decided to sprinkle the toasted pecans on top of our salad instead of mixing into the dressing, because I knew I'd have some leftovers and wondered if the nuts might get soggy after being in the fridge. This is a great fall dressing- I served on romaine with blue cheese crumbles and the pecans, and it would also be good with goat cheese, and with fruits added such as pears, apples & dried cranberries. It's a keeper for me.
     

RECIPE SUBMITTED BY

I want to thank all of you who review the recipes I post - good or bad. It's always good to get feedback and helpful tips and I really appreciate them all! I try to send a note when someone reviews one of my recipes, but I don't always get the chance. Please know that I really enjoy reading the reviews. I also love all the photos everyone posts, too! Thanks so much. Happy Cooking!
 
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