In a small sauté pan, combine 1 cup of pecans with ⅓ of a cup of maple syrup, ½  teaspoon of nutmeg, and ½  teaspoon of cinnamon. Bring the mixture to a simmer, then lower to a low-medium heat, occasionally stirring. This step is complete when the runny maple syrup has crystalized. While waiting for syrup to crystalize, cover a baking sheet with parchment paper. Pour the crystalized pecans onto the parchment-lined sheet, allowing them to cool and dry. 

While the nuts are cooling, prepare the salad dressing. Combined equal parts extra virgin olive oil and apple cider vinegar. Very finely mince two cloves of garlic and add to the mixture. Add a heavy pinch of salt and pepper. Slowly drizzle honey into the mixture, stirring and occasionally tasting. I typically add about one teaspoon, but this should be done to taste. Set dressing aside. 

Prepare your kale by removing any large stems and placing kale in a large bowl. Drizzle the kale with a little olive oil (not too much). Massage the kale for about two minutes, or until it’s softened. This process makes a huge difference in the taste, texture, and digestibility of kale. Add salad dressing to the kale and toss.

Next, slice up one pear and three endives. Top the kale with pear, endives, and warm candied pecans, and serve.

Enjoy!

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