To make the candied pecans, in a small saucepan over medium low heat, melt butter then add in maple syrup and pepper. Add in the pecans and toss to coat. Cook for 15 minutes, tossing occasionally so it doesn't burn. Once finished, pour onto an aluminum foil covered baking sheet and set aside to cool.
In a mason jar, combine all the ingredients of the champagne vinaigrette & shake to combine everything.
In a large bowl, combine the salad ingredients, including the now cooled pecans. Pour salad dressing over top (as much as you'd like) and toss to coat.
Serve immediately.
The salad dressing can be kept in the refrigerator for up to 2 weeks. It'll separate if it's been sitting a while. Just bring it to room temperature and shake to mix it all up again for use.
If you have leftover pecans, store in an airtight container.