Baby Bleu Salad with Sweet and Spicy Pecans

For the pecans, dissolve 1/4 cup sugar in the warm water in a bowl and mix well. Stir in the pecans. Let stand for 10 minutes, drain.

Combine 2 Tbsp sugar, chili powder and red pepper in a bowl and mix well. Add the pecans and toss to coat.

Spread the pecans in a single layer on a lightly greased baking sheet. Bake at 350 degrees for 10 minutes, stirring once. Let stand until cool. Pecans should be prepared 1 day in advance and stored in an airtight container. You may chill or freeze the pecans for up to 1 week.

For the vinaigrette, whisk the vinegar, dijon mustard, honey, shallots, garlic, salt and pepper in a bowl. Whisk in the olive oil. You may prepare the vinaigrette up to 1 day in advance and store covered in the refrigerator.

For the salad, toss the salad greens with the vinaigrette and bleu cheese in a salad bowl. Divide the salad evenly on salad plates. Top with strawberries and sprinkle with the pecans.