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Though large amounts of added sugar are typically avoided on an anti-inflammatory diet, the ~1.8 g of added sugar per serving here is likely fine for many people. If you prefer to always avoid honey, please tap it and change its rating to Red.
Toast the walnuts in a dry skillet over medium heat, stirring frequently, until fragrant and lightly golden, about 3–4 minutes. Transfer to a plate and let cool.
In a small bowl, whisk together the red wine vinegar, Dijon mustard, honey, and minced shallot until combined. Drizzle in the olive oil in a thin, steady stream while whisking continuously until the dressing is emulsified and slightly thickened. Season with salt and pepper.
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