Sweet and Savoury Spinach Salad

1/3 cup pecan halves
3 tbsp icing sugar
1/4 tsp cinnamon
1/8 tsp allspice
1/8 tsp nutmeb
8 cups baby spinach leaves
1 cup diced radicchio
1 large ripe pear, peeled, cored and diced
1 oz brie, diced
2 tbsp orange juice concentrate,thawed
2 tbsp olive oil
1 tbsp balsamic vinegar
1 tsp minced garlic
1/2 tsp liquid honey
1/2 tsp dijon mustard

Preheat oven to 350. Rinse pecans with cold water. Drain, but do not let dry. Combine icing sugar, cinnamon, allspice and nutmeg in samll bowl. Dip pecans in the sugar mixture, coating well. Spread on an oiled baking sheet and bake 15 minutes. Remove, cool and chop coarsely.
Combine the spinach, radicchio, pear and brie in a large serving bowl. Whisk the juice concentrate, oil, vinegar, garlic, honey and mustard. Pour the dressing over the salad and toss. Garnish with the pecans.