Combine pecans, olive oil, brown sugar, and vinegar in a sauce pot. Cook on low heat until sugar begins to melt and you have a very thick, well combined mixture. Add dijon mustard and stir until thoroughly combined. Remove from heat and slowly stream in oil while stirring quickly to emulsify. Taste, adjust seasonings, and serve. Vinaigrette goes great over a leafy green salad with chopped apples, goat cheese, and red onion.
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