Apple, Brie and Pecan Salad

0 Preheat oven to 275°F / 135°C.
1 Spread pecans out on a sheet pan and toast for 15 minutes, shaking the pan halfway through roasting. 
2 While pecans roast, make vinaigrette by combining shallot, vinegar, mustard, and honey in a small bowl. Add olive oil while whisking until the vinaigrette is smooth. Season with a pinch of salt and black pepper. (Note: Alternatively, for a very smooth vinaigrette, you can combine all vinaigrette ingredients and blend them with an immersion blender. This is my preferred method.)
3 Just before serving, combine roasted pecans, baby kale, brie, cranberries, and apples in a large salad bowl. Add vinaigrette until salad is dressed to your liking. Toss well.