The Paleo Plan

PECAN ALMOND AND PEACH VINAIGRETTE

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Recipe by
| Servings: 4

Serves: 4
INGREDIENTS
• 1 tbsp dijon mustard
• 1 tbsp raw honey
• 1 tsp apple cider vinegar
• 4 tbsp evoo
• salt and pepper to taste
• 1 tbsp chopped toasted pecans
• 1 tbsp chopped toasted almonds
• ½ of a grilled peach

INSTRUCTIONS
1. In a food processor, combine and pulse all ingredients (except evoo) for a few seconds until combined.
2. Slowly drizzle evoo to emulsify the vinaigrette.
3. Adjust salt and pepper if needed.
4. Can be served immediately or chill in the fridge for 30 mins.

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