Emulsify the Vinaigrette: In a mason jar or small glass bowl, combine extra virgin olive oil, apple cider vinegar, pure maple syrup, Dijon mustard, minced shallot, sea salt, and black pepper. Seal and shake vigorously (or whisk briskly) for 30 seconds until creamy and fully emulsified.

Slice Honeycrisp Apples: Core fresh unpeeled Honeycrisp apples and slice them thinly into crisp batons or matchsticks. The red and yellow skin adds striking autumn color and fiber to every bite.

Layer Greens & Arrange: Place mixed baby greens and arugula into a wide wooden salad bowl. Scatter the sliced apples, candied pecans, and dried cranberries evenly across the greens.

Crumble Goat Cheese & Dress: Gently crumble creamy goat cheese in rustic clusters over the salad. Drizzle half of the vinaigrette over top right before serving.

Toss & Serve Immediately: Using wooden salad servers, gently lift and toss the salad to distribute the dressing evenly without bruising the greens. Serve immediately with warm crusty sourdough on the side!