- For the dressing
- 4 ounces Basil Hayden Bourbon
- 1Â¼ cup balsamic vinegar
- 11Â¼ cups vegetable oil
- 2 tablespoons shallots, chopped
- 2 eggs yolks
- 1-¼ cup honey
- For the salad
- 1Â¼ cup pecans
- Mixed greens to serve 4
- 2 fresh peaches, peeled, halved, pitted and thinly sliced
- 1-¼4 medium red onion, peeled and thinly sliced
To make the dressing: In a small saucepan set over medium-low heat, cook the Bourbon until it is reduced in volume by half. Let cool. Combine the cooled Bourbon, vinegar, oil, shallots, egg yolks and honey in a blender and blend on high until emulsified. Refrigerate until ready to use.
Meanwhile, heat a small frying pan over medium-high heat, add the pecans and toast, tossing constantly for a few minutes, or until they just begin to color and become fragrant. Remove from the heat immediately and transfer to a small bowl to cool. (Be careful not to let the pecans burn or they’ll be bitter and you’ll have to make a new batch.)
When you are ready to serve, toss the greens with enough vinaigrette to coat the leaves. Divide between 4 salad plates. Divide the peach and red onion slices between the salads and sprinkle each with pecans.