Tossed Salad with Pecan Vinaigrette



6 servings



1/4 cup olive oil
1/2 cup chopped pecans
1 tbsp. minced onion
1/3 cup red wine vinegar
1/4 cup walnut oil
Salt and freshly ground pepper, to taste
1 tbsp. Dijon mustard
1 pkg. spring greens


Heat 1 tablespoon olive oil in a small skillet over medium heat until hot. Add pecans and saute until they begin to brown, about 5 minutes. Add onion and cook 2 minutes. Remove from heat and add vinegar, remaining olive oil, walnut oil, salt, pepper and mustard. Whisk until thoroughly blended. Toss with spring greens. Serve immediately.

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