2 Tbsp honey (or brown rice syrup, maple syrup, agave if you would like it vegan)
1/2 c olive oil + 3 Tbsp for sautéing
salt / pepper to taste
Begin by peeling and removing the root end of the shallots. Cut them in half to expose more surface area to caramelize.
Preheat a sauté pan over medium-low heat and add 3 tbsp of olive oil, once the oil shimmers add the shallots cut side down. Cook the shallots over medium-low heat until they’re nicely browned and caramelized around 4 minutes. Flip and repeat on the other side. The shallots should be softened all the way through at this point, you can check by using something sharp or a cake tester and poking them.
Remove the shallots and in the same pan add the walnuts and toast them for 3-4 minutes stirring constantly until golden and aromatic. Remove and add to the shallots
In a blender add the shallots, walnuts, vinegar, and honey. Start the blender and begin slowly streaming in the olive oil. Once all the olive oil is incorporated check the texture making sure its completely smooth. Taste and adjust your salt/pepper.
Store In a sealed container in the refrigerator and use within 1 week