- 3 large cloves of garlic
- ½ teaspoon granulated sugar
- ½ teaspoon kosher salt
- ½ teaspoon ground black pepper
- ¼ cup red wine vinegar
- ¾ cup pecan oil or vegetable oil
- ¼ cup chopped pecans
Place the garlic, sugar, salt and pepper in the carafe of a blender and pulse a few times. Add the vinegar and blend until smooth. With the motor running, drizzle in the oil until the dressing is emulsified and looks creamy. Pour the dressing into a tightly sealing jar, add the chopped pecans and shake.
The dressing will keep for 2 days in the fridge in the sealed jar. Shake to combine before using.
Makes 1 cup dressing