Ingredients for Rosemary Pecans
Many dinners for us start with a salad. I keep some key ingredients on hand—greens, carrots, tomatoes, celery and cucumbers. I also roast many others, such as eggplant, beets and red peppers. These will all keep a good week in the refrigerator. I also keep an assortment of cheeses as well—goat, parmesan and blue cheese, along with pine nuts and these rosemary pecans.
If you keep these items in stock, you can throw a beautiful salad together in no time. I use Canola oil for my dressing because I like to make a big batch and keep it in the refrigerator (safer there). Olive oil tends to solidify when it’s cold. The seasoned rice wine vinegar has a bit of sweetness and salt, and not highly acidic. It will not overpower your salad. The pecans can be stored at room temperature in an air-tight container. They are great chopped on top or a salad, or just out of hand with a glass of Sauvignon Blanc…
1/4 cup Seasoned Rice Wine Vinegar
3/4 cup Canola Oil
1 tsp. Country Dijon mustard
1 cup Pecans
2 Tb. Butter
1 Tbs. Minced Fresh Rosemary
1/4 cup Brown Sugar
1/4 tsp. Salt
- Heat a non-stick skillet to medium heat, then add the butter.
- Add the pecans and then the rosemary and stir.
- Sprinkle the brown sugar and salt over the pecans and stir until the sugar melts and the pecans become fragrant
- cool on a glass plate, then store in an air-tight container.