In a food processor or blender container, combine pecans, oil, honey, vinegar, dill, lemon juice, garlic, and salt. Cover and process or blend until mixture is combined. Serve immediately or cover and store in refrigerator for up to 1 week. Stir before serving. If salad dressing is too thick or thickens upon standing, stir in additional vinegar. Makes 2 cups (16, 2-tablespoon) servings.
We use this salad dressing on baby spinach leaves with sliced pears, fresh strawberries, red onion, Stilton cheese and toasted pecans.