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Mixed Lettuces with Orange Vinaigrette and Candied Pecans

  1. 1 1/2 cups pecan halves (6 ounces)
  2. 3 tablespoons sugar
  3. 2 tablespoons pure maple syrup
  4. 1/4 teaspoon cayenne pepper
  5. Kosher salt
  6. 1 head each of butter and red leaf lettuces, torn into bite-size pieces
  7. Seeds from 1 large pomegranate
  8. 3 tablespoons Champagne or white wine vinegar
  9. 1 tablespoon finely grated orange zest
  10. 1/3 cup extra-virgin olive oil
  11. Freshly ground pepper
  1. In a nonstick skillet, toast the pecans over moderately low heat, stirring, until golden, 8 minutes. Add the sugar, maple syrup, cayenne and a pinch of salt and stir until coated, 2 minutes; let cool. 
  2. In a large bowl, toss the lettuces with the pomegranate seeds. In a small bowl, combine the vinegar and orange zest. Whisk in the olive oil and season with salt and pepper. Toss the salad with the dressing, add the pecans and serve.
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