Mandarin Pecan Salad with Asian Dressing

This salad was unique and delicious!  I loved the asian vinegrette dressing combined with the candied pecans and the oranges.  If you have never used fresh ginger you have got to try it.  You just break off a piece from the large root at the store.  It costs about 30-50 cents and you can't beat the additional flavor it packs when you add it to an asian dish. 

1 head Romaine Lettuce, chopped
1/2-3/4 C. Pecans
1/4 C. Sugar
1 15 oz. Can Mandarin Oranges, well drained
4 green onions, chopped fine
2 stalks of celery, sliced thin

In a small frying pan combine pecans and sugar.  Cook on med. high heat for about 5 minutes, stirring constantly, until all sugar is absorbed.  Take off burner and stir every once in a while while they cool so they don't stick together.  Combine lettuce, celery and onions and mix well.  Just before serving add pecans and oranges.  

Dressing:
2 Small Cloves Garlic, pressed
1 T. Fresh Ginger, chopped fine
1/4 C. Olive Oil
2 T. Sesame Oil
3 T. Rice Vinegar
1/4 C. Soy Sauce
1 1/2 T. Honey
1/8 C. Water

Combine all ingredients and mix well.  Microwave 1 minute to melt honey.  Shake or stir dressing again and then refrigerate until serving.  Shake well before serving.