1 large egg white
3 tbsp dark brown sugar
1 tsp cinnamon
1/4 tsp cayenne pepper
1/4 tsp kosher salt
2 cups pecan halves
1/4 cup, plus 2 teaspoons, extra-virgin olive oil or pecan oil, divided
1/4 cup white wine vinegar
1 tsp Dijon mustard
1/4 tsp garlic powder
1/8 tsp kosher salt
pepper, to taste
2 large peaches, halved and pits removed
6 cups mixed baby greens (such as arugula, spring mix and spinach)
4 oz soft goat cheese
To make spiced pecans: Preheat oven to 275 F. Line rimmed baking sheet with parchment paper and set aside.
In medium bowl, whisk egg white, brown sugar, cinnamon, cayenne pepper and salt until well combined. Fold in pecans and mix until evenly coated in mixture. Spread in single layer on prepared baking sheet.
Bake 45-50 minutes, stirring occasionally until pecans are fragrant and golden brown. Allow to cool completely.
To make salad: Heat grill to medium-high heat.
In small bowl, whisk 1/4 cup olive oil, white wine vinegar, Dijon mustard, garlic powder, salt and pepper, to taste. Set aside.
Brush cut sides of peach halves with remaining olive oil and grill until grill lines appear and peaches become tender, 3-5 minutes. Remove peaches and cut into slices.
Divide greens among four plates. Top with grilled peach slices and goat cheese. Divide 1 cup spiced pecans evenly among salads and reserve remaining cup for snacking. Drizzle each salad with vinaigrette.