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Heat 1 tablespoon olive oil in a small saucepan over medium heat until shimmering. Add 1 finely chopped medium shallot and 2 very thinly sliced garlic cloves. Cook, stirring frequently, until the shallots are translucent, about 3 minutes. Stir in ¼ cup pine nuts if using and cook until the nuts are fragrant and lightly toasted, 1 to 2 minutes.
Stir in ¾ cup red wine vinegar, ¼ cup honey, ¼ cup coarsely chopped golden raisins, ½ teaspoon red pepper flakes, and ¼ teaspoon kosher salt. Bring to a boil. Reduce the heat to maintain a lively simmer and cook until reduced and slightly syrupy, about 12 minutes. (It will thicken a little more as it cools.)
Turn off the heat and let cool slightly. Taste and season with more kosher salt as needed.