Romaine Salad with Pear, Smoked Blue Cheese, and Candied Pecans

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1/4 cup sugar

1/2 cup pecan halves 

1/3 cup extra-virgin olive oil 

3 tablespoons red wine vinegar 

1 1/2 teaspoons Dijon mustard 

1 garlic clove, minced 

1/2 teaspoon kosher salt 

1/2 teaspoon sugar 

1/4 teaspoon black pepper 

2 romaine hearts, torn (about 6 cups) 

2 ripe pears, thinly sliced or chopped (about 3/4 cup) 

5 ounces smoked blue cheese, crumbled 

1 avocado, diced 

4 thinly sliced green onions (about 1/2 cup)