Preheat oven to 350°. Toss pecans in butter. Stir together brown sugar and red pepper in a bowl; add pecans, tossing to coat. Spread pecans in a single layer in a lightly greased aluminum foil-lined shallow pan. Bake 10 to 12 minutes or until lightly browned, toasted, and fragrant. Remove from oven, and toss pecans with crumbled bacon. Cool in pan on a wire rack 20 minutes; separate pecans with a fork.
Combine Bibb lettuce, next 3 ingredients, and pecan mixture in a large bowl. Top with crumbled cheese. Serve with Bourbon Vinaigrette and Country Ham Corn Cakes.
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