Candied Pecan and Arugula Salad with Blueberry Balsamic Vinaigrette

1/3 cup pecan pieces
1 1/2 Tbsp maple syrup or agave
1/8 tsp salt
6 cups arugula, washed
1 1/2 tbsp extra-virgin olive oil
3 tbsp blueberry balsamic vinegar (or regular aged balsamic or other flavoured balsamic. If you use regular un-aged balsamic reduce the quantity to 2 tbsp)
Freshly cracked black peppercorns

Preheat oven to 350 F (180 C).

Toss pecan pieces with maple syrup and salt and place in a single layer on a parchment-lined baking sheet. Bake for 10 minutes. Smaller pieces of pecan will be done now, but larger pieces may need another 5 minutes. If they’re aromatic and golden (not burned!) then they’re done.

Remove from oven and stir. Remove parchment paper from baking sheet (but leave pecans on parchment) and let cool about 30 minutes, stirring occasionally if you remember.

Put the arugula in a large bowl and when the pecans are cool break them over top. Pour over oil, vinegar and black pepper. No need to pre-mix it. This is Italian-style. Toss to combine.