Serve this warm vinaigrette over baby spinach for a great fall salad. Toasted pecans, apple cider vinegar, honey, and Dijon mustard give it its wonderful flavor.


  • 2 finely chopped shallots
  • 3 tablespoons olive oil
  • 1/2 cup chopped toasted pecans
  • 3 tablespoons apple cider vinegar
  • 1 tablespoon Dijon mustard
  • 1 tablespoon honey
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper


  1. 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.