Name: Toasted Pecan Vinaigrette
Prep time: 5 min
Total time: 5 min
Yield: 1 cup
Cuisine: Europe, French
Ingredients: 1/4 cup red wine vinegar; 1 shallot, finely chopped; 1 teaspoon Dijon mustard; 1/2 teaspoon salt; 1/4 teaspoon coarsely ground pepper; 3/4 cup extra virgin olive oil; 1/3 cup finely chopped pecans, toasted

—Sarah Farmer, Taste of Home Executive Culinary Director

Test Kitchen tips

For the best results, start with all the ingredients at room temperature. If the oil is cool or cold, it is much more difficult to form the emulsion.

To get the most flavor out of these simple ingredients, mix up the vinaigrette and let it sit at room temperature for 1 to 3 hours before serving. Refrigerate any leftovers; bring cold vinaigrette to room temperature before shaking to combine.

To toast nuts, bake in a shallow pan in a 350° oven for 5 to 10 minutes or cook in a skillet over low heat until lightly browned, stirring occasionally.

TEST KITCHEN APPROVED