Preheat the oven to 300 degrees F.
Line a baking sheet with parchment paper and set aside. In a big bowl, beat together the egg
white and 1/4 cup brown sugar. Add the raw pecans and stir until the nuts
are completely coated. Transfer the pecans onto a baking sheet in a single, even layer. Bake for 30 minutes.
In a jar with a tight-fitting lid, combine the extra-virgin olive oil, white balsamic vinegar, pinch of brown sugar, sea salt, and white pepper
, to taste. Cover the jar and shake vigorously for 30 seconds to emulsify.
In a bowl, toss the mesclun
, and candied pecans with the vinaigrette