Combine all salad ingredients except the pecans in a large serving bowl or arrange on individual serving plates. Drizzle with the Cider-Poppy Seed Dressing. Scatter the pecans over the top. Serve immediately.

For the dressing, place apple cider in a small sauce pan. Bring to a boil, then reduce to a steady simmer. Simmer for 15-20 minutes or until cider is reduced to ¼ cup. Cool.

When cider reduction has cooled, transfer it to a medium size glass jar. Add the remaining dressing ingredients and cover the jar with a secure lid. Shake vigorously till well combined. Store in the refrigerator. Keeps well for 1-2 weeks.