Brie & Prosciutto Harvest Salad with Candied Pecans

Ingredients

• 1 egg white
• 1 teaspoon sugar-free sweetener
• 1/4 teaspoon cayenne pepper
• 1/4 teaspoon ground cinnamon
• 1/2 cup pecans
• 1/2 cup walnuts
• 1/3 cup olive oil
• 1/4 cup apple cider vinegar
• 1 teaspoon Dijon mustard
• 1 teaspoon sugar-free maple syrup
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 5 cups kale, shredded with stems removed (~ one large bunch)
• 4 slices of prosciutto, finely julienned
• 1/2 honeycrip apple or Asian pear, sliced thin
• 6 oz Brie cheese, cut into small cubes