Tossed Salad with Pecan Vinaigrette

• 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

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

olive oil, pecans, onion, red wine vinegar, walnut oil, salt, mustard, spring greens

Taken from www.foodgeeks.com/recipes/17771 (may not work)