With all the greens we have in the green house, I had to come up with a new dressing. This one quickly became one of our favorites, but I had to make some alterations. Balsamic vinegar comes in lots of varieties. Ours is a heavy, sweet syrup and when I used it in the original recipe it was overwhelming. The fix turned out to be a mellow rice wine vinegar. Don’t be afraid to play around with it and dial it into your tastes. We are serving our salad up here with a fresh batch of ceviche!
3 T extra virgin olive oil
1 clove garlic, finely chopped
1/4 cup pecans, coarsely chopped
1 T balsamic vinegar
2 T rice wine vinegar
1 t salt
1/4 t pepper
Heat oil in a small heavy skillet over moderate heat. Add garlic and nuts and cook, stirring, until garlic is golden. Stir in vinegar, salt, and pepper. Pour warm vinaigrette over greens and toss to combine.
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