For the candied pecans:

1. Preheat oven to 250 degrees F and line a baking sheet with parchment paper.
2. In a mixing bowl, whip together egg white, water, and vanilla until frothy. In a separate bowl, mix together sugar, salt, and cinnamon.
3. Add pecans to egg whites and stir to coat nuts evenly. Remove the nuts, and toss them in the sugar mixture until coated. Spread nuts out on prepared baking sheet.
4. Bake for 45 minutes to 1 hour, stirring and tossing every 15 minutes.

For the salad:

1. Thoroughly drain pear halves and set on cutting board. Very thinly slice pears.
2. Toss together spring mix, pomegranate arils, dried cranberries, pears, and feta cheese.
3. Toss all together to combine.

For the dressing:

1. Combine all of the ingredients except for the oil and poppy seeds in a blender or food processor. Pulse until well combined. Slowly add oil in a steady stream. Blend until emulsified and smooth.
2. Stir in poppyseeds. Dressing should be thick. 
3. Toss the dressing and candied pecans with the salad when ready to eat. Only dress and add pecans to what you will eat to avoid soggy pecans and greens! Store salad, pecans, and dressing separately for delicious leftovers!

1. Preheat the oven to 375°F and lightly grease a 9″ springform pan with butter and wrap a piece of aluminum foil around the pan to catch spillings.
2. To make the graham cracker pecan crust combine graham cracker crumbs, ground pecans, melted butter, salt, and cinnamon in a medium bowl. Mix fit a spatula or fork until crumbly.
3. Press the mixture into the bottom and 1 inch up the side of the springform pan. Prick with a fork and bake for 15 minutes on a baking sheet, until light golden brown.
4. Take the pan out of the oven and lower the temperature to 325ºF. Let the crust cool for a few minutes while you make the filling.
5. In the bowl of a stand mixer fitted with the paddle attachment, combine softened cream cheese, brown sugar, vanilla extract, and salt. Mix at medium-low speed for 4-5 minutes until smooth. Scrape the bottom and sides every few minutes.
6. Add eggs, one at a time, mixing for 20 seconds after each addition. Scrape the bottom and sides and mix for one more minutes.
7. With the mixer running on low speed add the heavy cream. Pour the mixture into the crust.
8. Bake for 40 minutes at 325 F on a baking sheet. Then reduce the temperature to 300 F and bake for 15-20 more minutes. The edges should be set but the center should jiggle slightly. An instant-read thermometer inserted 2 inches from the edge of the pan should read 170 F.
9. Turn the oven off, crack the door open a couple of inches and let the cheesecake sit in the oven for 1 hour until completely cooked through.
10. Transfer springform pan to a cooling rack. Run a knife around the edge, and let it cool in the pan to room temperature. Refrigerate covered at least 8 hours or overnight or up to 2 days.
11. Make the topping up to 4 hours before serving. Toast the pecans in a 300 F preheated oven for 10 minutes.
12. In a medium saucepan over medium heat, melt the sugar stirring constantly until it is amber-colored and completely melted. Then add the butter immediately, the mixture will bubble rapidly so be careful. Use a whisk to mix in the butter until completely melted, about 2 minutes.
13. While stirring add the heavy cream in a slow stream. Then add the corn syrup and vanilla extract. Let mixture boil for about 30-60 seconds, then remove from heat. Let mixture cool for a few minutes then add toasted pecans.
14. Spoon caramel over the chilled cheesecake. Serve immediately or put back into the fridge until ready to serve.