1.  Prepare dressing by combining in a small bowl vinegar, sugar, mustard, and garlic.  Whisk in the olive oil slowly until emulsified.  Add salt and pepper to taste.

2.  Heat small non-stick skillet over medium heat and toast pecans lightly.  Sprinkle on the sugar and allow it to melt.  Stir the pecans to cover them with the melted sugar then pour onto a plate to cool.

3.  Prepare salad with ingredients, dress and top with candied pecans.