Roasted Pecan Vinagrette

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1/4 c minced onion

1 tbsp minced garlic

1/4 c balsamic vinegar

4 tsp dry mustard

1/3 c dark brown sugar

1/2 tsp salt

1/2 tsp black pepper

1/2 cup extra virgin olive oil

1/2 cup roasted pecan halves coarsely chopped

Combine first seven ingredients in a non reactive bowl and mix well with a whisk.

Slowly pour in the olive oil beating constantly.

To roast pecans spread on a cookie sheet and place in a 350 degree oven for about ten minutes or until crisp. Stir every few minutes to keep from burning.

Serve dressing over seasonal greens, top with roasted pecans

Cowgill Net Jeffrey Cowgill 2010 Contact