In a small non-stick skillet over medium-low heat, combine raw pecan halves, 2 tablespoons maple syrup, brown sugar, cinnamon, and a pinch of salt. Stir continuously for 3 to 4 minutes until the sugar melts, caramelizes, and coats the nuts in a glossy sheen. Spread onto parchment paper to cool and harden into crisp candied praline clusters.

In a small mason jar or bowl, combine extra virgin olive oil, apple cider vinegar, pure maple syrup, Dijon mustard, grated garlic, sea salt, and black pepper. Secure the lid and shake vigorously (or whisk briskly) for 30 seconds until a smooth, creamy golden emulsion forms.

In a large, shallow salad serving bowl, lay down the fresh baby spinach and peppery arugula. Scatter the thinly shaved red onion over the greens.

Artfully arrange the crisp sliced Honeycrisp apples, candied pecans, and dried cranberries across the salad bed. Dot generously with crumbled creamy goat cheese.

Just before serving, drizzle half of the vinaigrette over the salad. Toss gently using wooden salad servers so every delicate leaf is lightly kissed with dressing, serving remaining vinaigrette on the side.