1)Stir together first 3 ingredients; Spread in a shallow roasting pan. Bake at 350? for 15 minutes stirring once. Remove pecans and toss with sugar. Cool.

2)Separate endive leaves and cut the larger leaves in half. Discard the coarse watercress stems. Toss together endive, watercress and the next 4 ingredients. Sprinkle with pecans.

For the Vinaigrette:

1)Bring the cranberries and tangerine juice to a boil and simmer for 5 minutes. Drain cranberries, reserving juice and cranberries; set aside. Return juice to saucepan, and simmer 5 mnutes.

2)Process juice, vinegar, and next 4 ingredients in a blender until blended. With blender running, add oil in a slow, steady stream. Stir in reserved cranberries.