1Spicy Pecans...In small saucepan bring water and spices to a boil and cook until syrupy for about 2 to 4 minutes, stir pecans in to coat,,transfer to parchment lined cookie sheet, separate with fork into single layer and bake in 350F oven until golden and fragrant about 7 to 9 minutes..let cool.
2In large bowl whisk together juice, vinegar, shallots. honey and mustard, slowly whisk in oil. Can be refrigerated for up to 3 days in air tight container.
3Add all the mixed greens,arugala, endive, celery and pineapple and pom seeds and toss together..when ready to serve add dressing toss to coat and sprinkle with pecans.. yummmo