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Heat a large skillet over medium heat. Add the pecan halves and toast, stirring frequently, for 3–4 minutes, until fragrant and a shade darker. Transfer to a plate and let cool completely.
In a small bowl, whisk together the apple cider vinegar, maple syrup, Dijon mustard, and garlic until combined. Slowly drizzle in the olive oil while whisking continuously until the dressing is emulsified. Season with the salt and black pepper.
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