- 2 Tbs. coarsely ground pecans
- 1/4 tsp. cayenne pepper
- salt and freshly ground pepper, to taste
- 2 Tbs. balsamic vinegar
- 2 Tbs. extra-virgin olive oil
In a saucepan over medium-high heat, combine pecans, cayenne, salt, and pepper. Cook, stirring constantly, until pecans begin to toast, 4-5 min.; set aside to cool.
In a bowl, whisk together pecans, balsamic vinegar and olive oil until smooth.
Server over lettuce salad with grilled chicken breasts.