Instructions

1. Line a small baking sheet or plate with parchment paper. Place 1/2 cup pecan halves in a small skillet and cook over medium heat until starting to toast, 1 to 2 minutes. Add 2 tablespoons of the maple syrup and a pinch of kosher salt. Cook, stirring constantly with a heatproof spatula, until the maple syrup is reduced and almost evaporated, 1 to 2 minutes.
2. Immediately scrape onto the parchment. Separate the nuts into a single layer with the spatula and set aside to cool. Meanwhile, prepare the remaining salad ingredients.
3. Tear or cut 1 medium head escarole into bite-sized pieces (about 10 cups). Place in a large bowl.
4. Segment 3 medium mandarin oranges one at a time: Trim off the top and bottom of the orange stem. Position the orange cut-side down. Following the curve of the fruit and working around the orange, cut away the rind from top to bottom, leaving as much fruit as possible. Hold the orange over a liquid measuring cup (to catch the juices) and use a paring knife to cut out each segment between the membranes. Place the segments in a small bowl. Once all of the segments have been cut out, squeeze the remaining membrane and pith over the measuring cup to extract all of the juice. Discard the membrane and pith. You should have about 1/4 cup juice.
5. Mince 1/2 small shallot until you have 1 tablespoon and add to the cup of juice. Add 2 tablespoons white wine vinegar, 1 tablespoon mayonnaise, remaining 1 tablespoon maple syrup, 1 tablespoon poppy seeds, 1 teaspoon Dijon mustard, 1/4 teaspoon kosher salt, and 1/8 teaspoon black pepper. Whisk to combine. Slowly whisk in 1/3 cup extra-virgin olive oil.
6. Pour half the dressing over the escarole and toss to coat. Add half of the orange segments, half of the candied pecans, and 1 tablespoon of the pomegranate arils, and toss again. Top with the remaining orange segments, candied pecans, and remaining 2 tablespoons pomegranate arils. Drizzle a little more dressing over the top. Serve immediately with the remaining dressing on the side.