I LOVE this vinaigrette. We eat it all the time during the summer on salads with fruit and chicken. It's amazing and flavorful and easy. Highly recommended.
How to Make It
Sauté chopped shallots in hot olive oil over medium heat 3 minutes. Stir in pecans, vinegar, Dijon mustard, honey, salt, and pepper. Reduce heat to low; cook, stirring constantly, until warm.