Serve this as a luncheon salad or dessert course. The Spiced Pecans, with cayenne, maple, and five-spice powder, are addictive.

Prep: 45 minutes   Bake: 20 minutes   Oven: 375°

3 Tbsp. granulated sugar
1 1/2 tsp. ground cinnamon
6 1-inch-thick slices challah bread, cut into 1-inch pieces
1/4 cup unsalted butter, melted
3 Tbsp. canola oil
1 Tbsp. finely shredded orange peel
2 Tbsp. orange juice
2 Tbsp. white balsamic vinegar
1 tsp. kosher salt
2 large heads Bibb lettuce, cored and thinly sliced (10 cups)
2 cups fresh strawberries, sliced
1 recipe Spiced Pecans

1. For croutons, in a small bowl combine 3 tablespoons granulated sugar and cinnamon; set aside. Place bread pieces in a 15x10x1-inch baking pan. Drizzle with 1/4 cup melted butter. Toss to combine. Sprinkle with sugar mixture; toss to combine. Bake in a 375° oven for 12 to 15 minutes or until bread pieces are crisp, stirring once.

2. For dressing, in a small bowl whisk together canola oil, finely shredded orange peel, orange juice, white balsamic vinegar, and salt.

3. On a large platter or in salad bowls arrange the lettuce, strawberries, croutons, and Spiced Pecans. Drizzle with dressing. Makes 6 servings.

SPICED PECANS: On a large baking sheet spread 1 1/2 cups pecans in a single layer. Bake in a 375° oven for 8 to 10 minutes or until nuts are toasted. Meanwhile, in a medium bowl combine 2 tablespoons granulated sugar, 1 1/4 teaspoons five-spice powder, 1/2 teaspoon kosher salt, and 1/8 to 1/4 teaspoon cayenne pepper; set aside. In a small saucepan combine 2 tablespoons maple syrup, 1 teaspoon dark brown sugar, and 1 tablespoon unsalted butter. Bring mixture to boiling. Stir in the toasted pecans. Cook and stir for 1 minute. Add pecans to sugar-spice mixture and toss to coat. Spread mixture on a large piece of aluminum foil that has been greased. Cool completely.