Spiced Pecan and Smoked Rogue Blue Vinaigrette

by Lemon & Chives

Hand drizzle over arugula or fresh mixed greens and it is the perfect pairing with a Dry Riesling like the one from Blue Water Winery. Serve with fresh rustic bread and enjoy!

Serves 10-12

Sweet and Spicy Pecans:

1/3 cup Halved Pecans
1 tablespoon Brown Sugar
1/4 teaspoon Chili Powder
1/4 teaspoon Cinnamon
1/4 teaspoon Cumin
1/4 teaspoon Kosher Salt & Fresh Cracked Pepper
1 pinch Cayenne
1 splash Vanilla
1 tablespoon Water
1 tablespoon Butter

Dressing:

2/3 cups Extra Virgin Olive Oil
1/3 cup Champagne Vinegar
1 tablespoon Grainy Dijon Mustard
1 tablespoon Honey
2 Cloves Crushed Garlic
1 Finely Diced Shallot
1 teaspoon Kosher Salt and Fresh Cracked Black Pepper
1/4 cup Smoked Rogue Blue Vinaigrette
1/4 cup Spiced Pecans

For the Pecans: mix the cumin, chili powder, salt, cinnamon, and cayenne. In a dry skillet, toast the pecans over medium heat until darkened, about 5 minutes. Set aside and in the same skillet over medium heat add the sugar, butter, water, spices and vanilla. Stir to combine and cook until the sugar is dissolved, about 2 minutes. Add the toasted pecans to the melted sugar and spice mixture and stir gently until the pecans are thoroughly coated. Cook while stirring for an additional minute. Pour the pecans onto a baking sheet lined with parchment. Use a fork to separate the pecans from each other. Allow to cool and harden for at least 15 minutes. For the Dressing: Whisk all the ingredients until emulsified. Store in a mason jar and shake well before serving.