Combine shallot and apple cider vinegar in a small bowl. Set aside.
Just before serving salad, whisk in olive oil and maple syrup. Season generously to taste with salt and pepper.
Meanwhile, place pecans in a small skillet over medium heat. Cook, stirring frequently, until pecans are lightly toasted (watch closely). Remove from pan and set aside.
Cut a thin slice from top and bottom of pomegranate. Lightly score sides (vertically), the gently pry apart. Use finger to remove seeds.
In a large bowl, gently toss greens with vinaigrette, adding just enough dressing to lightly coat greens.
Transfer greens to a large serving bowl / platter, then top with pomegranate seeds, pear, pecans, and goat cheese. If you have leftover vinaigrette, drizzle over pears.
Serve immediately. Enjoy!
This recipe is fairly flexible, and you can substitute other fruits, nuts, and cheeses. See tips before the recipe for lots of ideas.To make the salad ahead of time, prepare the vinaigrette, toast the nuts, and seed the pomegranate 2 to 3 days in advance. Then, slice the pear, dress the greens, and assemble the salad just before serving.This recipe will serve about 6 to 8 people as a side salad, perhaps more if you have a large spread. You can also stretch it out by adding more greens.