In a mason jar or dressing container add vinegar, oils, ginger, garlic, 1/2 teaspoon crushed red pepper, 1 teaspoon honey, and a pinch of salt. Shake vigorously.
In a small bowl combine 2 teaspoons honey, 1/2 teaspoon crushed red pepper, and 1 tablespoon water.
Lay out a small piece of parchment (about two hands sized) for the seeds to "rest" on.
Combine seeds and pecans. Toast in a dry skillet over medium-high heat for a few minutes until fragrant, and sesame seeds are browned.
Add the honey mixture to seeds. Stirring until the seeds start to form small clumps about 4 minutes.
Lay seeds on parchment to cool. Once cooled break into clusters.
Add collards to a large salad bowl. Using your hands massage the collards with the dressing adding pinches of salt to help season and break down the collards. Massage for about 30 seconds until collards become dark green and glossy.
Drizzle with more salad dressing and top with the seed clusters.
