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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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