Photo: Jennifer Davick; Styling: Marian Cooper Cairns

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.

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Ratings & Reviews

ShannonLea08's Review

March 10, 2011
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.

coffeybunny's Review

November 27, 2009
I loved this. A little thick, might need to add more oil and vinegar next time. I served it with a salad that included romaine, Craisins, diced pears, and blue cheese crumbles.