1 egg white
½ cup powdered sugar
3 cups pecans
½ teaspoon cayenne pepper, to taste
¼ cup Banyuls vinegar (or red wine vinegar)
2 tablespoons honey
1 tablespoon Dijon mustard
1 tablespoon minced shallots
¾ cup olive oil
1 pound kale leaves, preferably Tuscan kale, cut into 1/8-inch thick slices
Salt and freshly ground black pepper
Whisk egg white with the cayenne in a medium sized bowl. Add a heavy pinch of salt. Add enough powdered sugar to create a thick glaze, one that is pourable but thick. In order to achieve this consistency, a bit more powdered sugar might need to be added. Toss pecans in bowl and coat with mixture.
On a baking sheet lined with wax paper, spread coated pecans by transferring pecans with a fork onto sheet. Do not pour pecans onto sheet or too much glaze will stick to the nuts. Place in oven set to 300°F for 12 to 15 minutes, until they’re nice and golden.
In a small bowl, combine the mustard, honey, minced shallots and red wine vinegar. Slowly drizzle olive oil into mixture while whisking.
Place kale leaves in a large bowl and season with pepper. Drizzle vinaigrette, just enough to lightly coat kale, along the sides of the bowl. Store any excess vinaigrette in the refrigerator for future use. Stir to combine. Let kale marinate in the refrigerator for 1 hour.
When ready to serve, chop pecans and place approximately 1/2 cup to 1 cup of chopped pecans on top of dressed kale salad. Store and reserve extra candied pecans for future use.