2 dates, pitted
3/4 cup hot water
1/2 cup pecans
1/2 cup balsamic vinegar
1 1/2 Tbsp Dijon mustard
- Soak pitted dates in ¾ cup hot water. Let sit for at least 5 minutes to soften.
- Heat a dry skillet over medium heat. Add pecans and warm for 1 to 2 minutes, carefully shaking the nuts around in the skillet a few times so they don't burn. Remove from heat and set aside.
- Put all dates with soaking water, pecans and remaining ingredients into a high powered blender and blend until smooth and creamy.
- The vinaigrette will be a little warm, but trust me its yummy. You can store any unused dressing in an airtight container in the refrigerator for up to 4 days.
- Prep Time: 8 minutes
- Cook Time: 2 minutes
- Category: Sauces
Keywords: toasted pecans, balsamic vinegar, dressing, salad dressing, sauce, dates, toasted pecan balsamic vinaigrette, dijon mustard, daniel fast compliant, vegan, vegan salad dressing, soy free, gluten free