Ingredients

• 2 finely chopped shallots
• 3 tablespoons olive oil
• ½  cup chopped toasted pecans
• 3 tablespoons apple cider vinegar
• 1 tablespoon Dijon mustard
• 1 tablespoon honey
• ¼  teaspoon salt
• ¼  teaspoon pepper

Preparation

1. Sauté chopped shallots in hot olive oil over medium heat 3 minutes.
2. Stir in pecans, vinegar, Dijon mustard, honey, salt, and pepper.
3. Reduce heat to low; cook, stirring constantly, until warm.