Preparation

• Preheat an oven to 350°F.
  
  In a small bowl, combine the pecans, the 1 1/2 tsp. olive oil, the 1/4 tsp. salt, the sugar and cayenne and stir to coat evenly. Transfer to a baking sheet and toast in the oven until browned, 10 to 12 minutes. Let cool.
  
  Bring large pot of water to boil. Add 2 teaspoons salt. Add brussels sprouts. Cook until crisp-tender about 5 minutes. Drain; rinse with cold water.
  Using a food processor fitted with 1/8- to 1/4-inch slicing disk, slice brussels sprouts and radicchio. Transfer to a large bowl and stir to combine.
  
  In a small bowl, whisk together the vinegar, lemon juice, mustard and maple syrup. Slowly whisk in the 1/4 cup olive oil and season with salt and black pepper.
  
  Add half of the dressing to the brussels sprout-radicchio mixture and toss well to combine, adding more dressing as needed. Let stand for 15 minutes to slightly wilt the brussels sprouts. Top with the pecans and serve immediately.