6 ounces red wine vinegar, chilled
1 1/2 tablespoons Dijon mustard, chilled
12 ounces olive oil, chilled
3 tablespoons agave nectar
1/2 teaspoon kosher salt, plus to taste
1/2 teaspoon white pepper
10 to 12 ounces mixed field greens
Freshly ground black pepper
1 to 2 cups cherry tomatoes
1 cup shredded carrots
3/4 cup dried red currants or cranberries, rehydrated
1/2 cup toasted pecans
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