Southern Pecan Salad Dressing

• 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