Pear and Endive Salad

1/2 C pecan halves
2 t vegetable oil
1/4 t salt
1/4 C maple syrup
3 - Belgian endives, sliced withwise into 1/2 inch slices
1 - very ripe Anjou pear, thinly sliced
3 T grapeseed oil
2 t white balsamic vinegar

Preheat a heavy-bottomed pan over medium-low heat. Toast the pecans for about 5 minutes, tossing them frequently after the first 2 minutes. Sprinkle the vegetable oil and salt over the pecans, and toss to coat. Add the maple syrup and toss to coat again, heating until the syrup begins to bubble. Let bubble for about 30 seconds, tossing the entire time. Let pecans cool and then break them apart into bite-sized pieces.

Use tongs to toss together all the remaining ingredients in a large bowl, making sure that the endive and pears are coated with the oil and vinegar. Garnish with candied pecans.

From Veganomicon