Kale & Apple Salad With Pancetta And Candied Pecans

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2 cups pecans

1/2 cup confectioners' sugar

1/2 teaspoon cayenne pepper

Kosher salt

1/4 cup extra-virgin olive oil

6 ounces thickly sliced pancetta, finely diced

1/4 cup white wine vinegar

2 tablespoons caper brine (from a jar of capers)

3 tablespoons pure maple syrup

Freshly ground black pepper

2 Granny Smith apples, cut into matchsticks

1 large head radicchio, shredded

One 8-ounce bunch kale—stems discarded, leaves finely shredded

3 tablespoons snipped chives

1 tablespoon chopped tarragon

2 ounces shaved pecorino

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