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Heat a large skillet over medium heat. Add the pecan halves and toast, stirring frequently, until fragrant and deepened in color, about 3–4 minutes. Watch closely, as they can burn quickly. Transfer to a plate and let cool completely.
In a small bowl, whisk together the apple cider vinegar, honey, Dijon mustard, salt, and black pepper until combined. Drizzle in the olive oil in a steady stream, whisking constantly, until the dressing is emulsified and slightly thickened.
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