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.
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.