On a cutting board, crush and mince garlic very finely. Add kosher salt and continue to chop and crush garlic until it forms a paste. Transfer to a bowl and add anchovies. Mash until combined. Whisk in mustard, yolks and lemon juice. A drop at a time, begin adding pecan oil until mixture begins to look creamy. Then add oil in a slow steady stream until all oil is incorporated and dressing is thick and glossy. Stir in cheese and taste for additional salt, pepper or lemon juice.