In a small jar or bowl, combine the extra virgin olive oil, apple cider vinegar, honey, Dijon mustard, salt, and pepper. Shake the jar vigorously or whisk the ingredients until the dressing is fully emulsified and smooth. Taste a small drop and adjust the salt or honey if you prefer a more savory or sweet flavor.
Wash the mixed greens thoroughly and spin them dry in a salad spinner. It is important that the leaves are completely dry so the dressing sticks to them. Slice the pear into thin wedges, removing the core, and gently tap the back of a pomegranate half over a bowl to release the seeds.
Place the pecans in a dry skillet over medium heat. Stir them constantly for about 3 to 5 minutes until they become fragrant and slightly darker in color. Remove them from the heat immediately to prevent burning and let them cool for a few minutes before adding them to the salad.
In a large serving bowl, toss the greens with about half of the prepared vinaigrette. Layer the sliced pears, pomegranate seeds, and toasted pecans on top of the leaves. Sprinkle the crumbled goat cheese evenly over the top of the dish.
Drizzle the remaining dressing over the top of the salad right before you are ready to eat. Gently toss everything together one last time so the fruit and nuts are distributed evenly throughout the greens. Serve immediately while the pears are fresh and the nuts are crunchy.
