Place pecans in a preheated 325-degree oven for 5 minutes. Melt sugar in large skillet over medium heat. Add pecans when melted sugar is light brown in color. Stir to coat pecans and heat until they reach a golden brown. Turn heat off if sugar becomes too dark. Place on tray to cool, stirring occasionally. Store in an airtight container at room temperature. Combine red wine, Dijon, salt, pepper, and balsamic vinegar. Very slowly add extra virgin olive oil and whip until thoroughly blended. Taste and adjust seasoning with additional salt and pepper. Prepare apples by placing in cold water with fresh lemon juice. Cover, chill, and hold for service. Per order: Toss 2 pints arugula, 1 tsp. sage, and 4 oz. diced turkey with 2 oz. Balsamic Vinaigrette. Transfer to salad bowl. Arrange julienned apple strips atop mixture. Sprinkle top of each salad with 2 Tbsp. Sugar Glazed Pecans. Serves 12.