Whisk the maple Dijon vinaigrette: In a small mason jar or glass measuring cup, combine extra virgin olive oil, pure maple syrup, apple cider vinegar, Dijon mustard, minced shallot, sea salt, and black pepper. Secure the lid and shake vigorously for 30 seconds until emulsified, creamy, and golden.

Prep the crisp apples: Wash and core the apples. Using a sharp chef knife or mandoline, slice the Honeycrisp and Granny Smith apples into thin 1/8-inch half-moons. (Toss with a teaspoon of lemon juice or apple cider vinegar to keep them brilliantly crisp and prevent browning).

Build the salad base: Add the mixed autumn greens and baby spinach to a large wooden salad bowl or wide serving platter.

Layer seasonal toppings: Fan out the sliced Honeycrisp and Granny Smith apples across the greens. Scatter candied pecans and dried cranberries evenly over the top.

Dress and finish: Drizzle about half of the prepared maple Dijon vinaigrette over the salad. Toss gently using salad servers to coat the leaves evenly. Dot the top with creamy crumbled goat cheese and an extra sprinkle of cracked black pepper.

Serve immediately: Serve chilled with remaining dressing on the side alongside warm artisan sourdough bread or grilled chicken.