Recipes 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.