In a sauté pan over medium heat, add pecans, sugar, and water to the pan. Simmer until most of the liquid evaporates and turns into a thick syrup. Place on a piece of parchment paper and allow to cool completely. (Place in the refrigerator for faster results).
Pull the kale leaves off the tough stems and discard the stems. Chop the kale into small pieces.
Place the kale in a bowl. Top with onion, tomato, blue cheese, and the cooled candied pecans.
In a small bowl, whisk the dressing ingredients together and pour the dressing over the salad before serving.