Pecan Vinegarette

• 1/4 cup pecans
• 1/4 cup cider vinegar
• 1 clove of garlic, minced
• 2 1/2 teaspoons Dijon mustard
• 2 1/2 teaspoons whole grain mustard
• 1 1/2 tablespoons honey
• 2 teaspoons sugar
• 1 teaspoon salt
• 1 teaspoon finely ground pepper
• 1 cup canola oil
• 1/4 cup extra virgin olive oil

1. Roast the pecans at 350 degrees about 20 minutes or until lightly browned.
2. When cool process in food processor until resembles coarse cornmeal.
3. Remove from processor and puree the vinegar, garlic, Dijon mustard, whole grain mustard, honey, sugar, salt, and pepper.
4. With the motor running add oil and process until emulsified.
5. Pour into storage container and stir in pecans.
6. Store in refrigerator for 30 days.

pecans, cider vinegar, clove of garlic, mustard, whole grain mustard, honey, sugar, salt, ground pepper, canola oil, extra virgin olive oil

Taken from www.epicurious.com/recipes/member/views/pecan-vinegarette-52536001 (may not work)