To make candied pecans for sprinkling in the salad, line a baking sheet with parchment paper. In a saucepan over medium heat, bring 1/2 cup sugar and 1/4 cup water to a boil and cook until light amber. Add 1 cup pecan halves, swirl the pan, then pour onto the prepared baking sheet and spread the nuts in a single layer. Let cool.
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