Roasted Pecan and
Roasted Shallot Vinaigrette
Le Cellier
Canada - Epcot



1 ½ ounces pecans, toasted

3 3/8 ounces roasted shallot puree

2 tablespoons olive oil

½ ounce salt

1/8 ounce white pepper

¼ ounce chopped thyme

1/8 ounce chopped garlic

Method of Preparation

•  Toast pecans in 400º oven for about five minutes.

•  Toss shallots in olive oil with a lot of salt and fresh ground pepper.

•  Roast in 400º oven until the outside of the onion begins to caramelize.

•  Puree in food processor or blender when cool.

•  Combine all ingredients and adjust the seasoning as needed.