2-1/3 cups pecan halves
¼ cup plus 2 tablespoons sugar
1 tablespoon pure vanilla extract
¼ teaspoon salt, plus more to taste
¼ teaspoon freshly ground black pepper, plus more to taste
¼ teaspoon crushed red-pepper flakes
¼ cup balsamic vinegar
2 tablespoons cranberry juice or orange juice
1 Pomegranate, seeded
2 tablespoons chopped fresh thyme
¼ cup canola oil
1 pound mixed field greens
Heat oven to 400º In a medium bowl, combine pecan halves, sugar, vanilla, salt, black pepper and red pepper flakes.
Toss together until pecans are well coated.
Place on a parchment-lined baking sheet, and cook, stirring occasionally until sugar starts to caramelize and pecans are toasted, 10 to 15 minutes. Set aside.
In a medium bowl, whisk together vinegar, cranberry juice or orange and thyme
Slowly whisk in canola oil. Season with salt and pepper
In a large bowl, toss pecans, vinaigrette , greens and Pomegranate seeds, and serve.