The Best Toasted Pecan Balsamic Vinaigrette Food

TOASTED PECAN VINAIGRETTE

Steps:

• 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.

TOASTED PECAN VINAIGRETTE

Steps:

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

OUR FAVORITE BALSAMIC VINAIGRETTE

Steps:

• Combine the olive oil, balsamic vinegar, honey, Dijon mustard, shallot, garlic, salt, and black pepper together in a glass jar with a lid. Replace lid on the jar and shake vigorously until thoroughly combined.

THE BEST TOASTED PECAN BALSAMIC VINAIGRETTE

Steps:

• Soak pitted dates in ¾ cup hot water. Let sit for at least 5 minutes to soften.
• Heat a dry skillet over medium heat. Add pecans and warm for 1 to 2 minutes, carefully shaking the nuts around in the skillet a few times so they don't burn. Remove from heat and set aside.
• Put all dates with soaking water, pecans and remaining ingredients into a high powered blender and blend until smooth and creamy.
• The vinaigrette will be a little warm, but trust me its yummy. You can store any unused dressing in an airtight container in the refrigerator for up to 4 days.

TOASTED PECANS

Steps:

• Preheat oven to 275 degrees F (135 degrees C).
• Pour the butter into a medium bowl, and mix in the pecans. Stir until the pecans are well coated.
• Arrange coated pecans in a single layer on one or two medium baking sheets. Sprinkle with salt.
• Bake in the preheated oven approximately 1 hour, stirring occasionally. Remove from heat, cool and store in covered containers.