To make ahead: Refrigerate pickled onion (Step 1) for up to 1 week. Store spiced pecans (Step 2) airtight at room temperature for up to 1 week. Refrigerate vinaigrette (Step 3) for up to 2 days; whisk or shake before using.
Tips: Cane Vinegar: While it's made from fermented sugar cane, this mellow vinegar is no sweeter than other vinegars. Steen's Syrup makes their version with Louisiana-grown sugar cane. It's used for dressings, marinades and as the base for hot sauces.
Tabasco: This iconic Louisiana hot sauce has changed little since it was developed in the 1860s—bright red Capsicum frutescens are ground, mixed with salt and fermented in oak barrels for 3 years before mixing with vinegar.
Creole Mustard: Defined by its horseradish flavor, Creole mustard gets its signature spice from the brown seeds of Louisiana-grown mustard greens.
1 1/2 cups
214 calories; fat 18g; cholesterol 19mg; sodium 253mg; carbohydrates 11g; dietary fiber 2g; protein 5g; sugars 7g; niacin equivalents 1mg; saturated fat 5g; vitamin a iu 1805IU.