"A very satisfying vinaigrette that pairs surprisingly well with seared skirt steak. Kinloch Pecan Oil is the secret to this surprisingly luscious vinaigrette
3tbspblackberry reduction
3tbspcane vinegar
2tbspMaille Dijon Mustard
1tspkosher salt
1 ½tspcoarse ground black pepper
3tspKinloch Pecan Oil
1
In a whisking bowl or small processor add blackberry reduction through black pepper. Whisk or process
well. Let stand 15 minutes.
2
Slowly whisk in pecan oil until well incorporated. Let stand 1 hour, rewhisk, dress salad to taste.