Candied pecans go well with lettuce and spinach salads such as fall salad and apple, pear and candied pecan salad. To make candied pecans, toss 1 1/2 cups of raw pecan halves in 1 beaten egg white and a mixture made from 2 tablespoons of cane sugar and 1 teaspoon of ground cinnamon, and bake them at 325 degrees Fahrenheit for 20 minutes.
To make apple, pear and candied pecan salad, combine candied pecans with 2 sliced pears, 1 sliced red apple, 1 sliced green apple, 1 thinly sliced red onion and 4 cups of baby greens. Add 1 cup of crumbled blue or feta cheese and a vinaigrette made from 1/4 cup of extra-virgin olive oil, 2 tablespoons of pear or raspberry vinegar, and salt and pepper to taste.
Make fall salad by melting together 2 tablespoons each of unsalted butter and light brown sugar in a saucepan before adding in 1/2 cup of raw pecans and cooking, tossing often, for one minute. Whisk together 1 minced shallot, 1 teaspoon of Dijon mustard and 2 teaspoons of balsamic vinegar, and then add in 1/4 cup of extra-virgin olive oil, 2 teaspoons of maple syrup, and salt and pepper to taste. Toss the dressing with the candied pecans, 1 torn head of endive, 2 torn hearts of frisee, 1 torn radicchio, 1 sliced red pear and 1/4 cup of shaved Parmesan.