Balsamic Maple Vinaigrette

Yield: About 2 1/4 cups

1/2 cup balsamic vinegar
1/4 cup pure maple syrup
1 large shallot, minced
3/4 cup vegetable oil
1/2 cup olive oil
1/2 teaspoon salt
1/4 teaspoon pepper

1. In a large jar with a tight-fitting lid, place vinegar, maple syrup, shallot, both oils, salt, and pepper. Shake to mix well.
2. Refrigerate until needed or up to 1 month; shake before using.

Sugared Pecans:

1/2 cup packed brown sugar
1/4 cup water
2 cups pecan halves

1. Place brown sugar and water in heavy skillet and cook over medium-low heat, stirring constantly until sugar is dissolved. Add pecans and cook, stirring constantly, until all water evaporates, about 5 minutes. Be very careful not to burn pecans.
2. Spread pecans on baking sheet until cooled and dry. Store in airtight container up to 2 weeks.

Plan ahead: Prepare vinaigrette and Sugared Pecans up to one week ahead. Refrigerate vinaigrette. Store pecans in airtight container at room temperature.