Town Hall Restaurant and Bar Warm Pecan Vinaigrette

1. Combine the pecans, olive oil, brown sugar, and apple cider vinegar in a saucepan.
2. Cook over low heat, stirring frequently, until the sugar begins to melt and the mixture becomes thick and well combined.
3. Add the Dijon mustard and stir until thoroughly incorporated.
4. Remove from the heat.
5. Slowly stream in the salad oil while whisking continuously until the vinaigrette is emulsified.
6. Taste and season with salt and pepper as needed.
7. Serve warm.

Notes

• This vinaigrette pairs especially well with a leafy green salad topped with chopped apples, goat cheese, and red onion.