Satsuma Mandarin Salad with Spiced Pecans, Pickled Red Onion & Cane Vinaigrette

To prepare onion: Combine water, white vinegar, balsamic vinegar, granulated sugar, salt, pinch of cayenne, bay leaf and rosemary in a medium saucepan. Bring to a boil over high heat. Cook, stirring occasionally, for 3 minutes. Stir in onion, cover and remove from heat. Let stand for 5 minutes. Transfer the onion in its cooking liquid to a heatproof container and refrigerate, uncovered, until chilled, at least 1 hour.

Meanwhile, to prepare pecans: Toast pecans in a small skillet over medium heat, stirring occasionally, until fragrant and dark brown, 5 to 10 minutes. Transfer to a large bowl. Add butter, brown sugar, cinnamon, nutmeg, salt and cayenne to the pan. Cook over low heat just until the butter melts. Stir until well blended and remove from heat. Pour over the nuts and toss to coat well. Let cool for at least 30 minutes.

To prepare salad: Whisk vinegar, honey, dry mustard, mustard, garlic, salt and hot sauce in a large bowl. Slowly add oil in a stream, whisking constantly, until thoroughly incorporated.

Drain the onion. Add greens, 1 cup feta, satsumas, the onion and pecans to the dressing and toss gently to coat. Serve topped with the remaining feta.