In a small non-stick pan, combine 1/2 cup pecan halves, 2 tbsp granulated sugar, 1 tbsp water, and a pinch of salt. Heat over medium-low heat, stirring constantly, until the water evaporates, the sugar crystallizes around the pecans, and then melts into a shiny coating (about 5-7 minutes).

Spread the candied pecans in a single layer on parchment paper on a baking sheet and let cool completely. They will crisp up as they cool.

In a small bowl, whisk together 1/4 cup extra virgin olive oil, 2 tbsp balsamic vinegar, 1 tsp Dijon mustard, 1 tsp maple syrup, 1/4 tsp salt, and 1/8 tsp freshly ground black pepper until well combined and emulsified. Set aside.

Slice the 6 oz goat cheese log into 8-12 equal rounds (approximately 1/2-inch thick). Set up a dredging station with three shallow bowls: one with 1/4 cup all-purpose flour, one with 1 large beaten egg, and one with 1/2 cup panko breadcrumbs. Dredge each goat cheese round: first in flour (shake off excess), then in beaten egg (let excess drip off), and finally coat thoroughly in panko breadcrumbs, gently pressing to ensure they adhere. Place the breaded rounds on a plate.

Heat 2 tbsp olive oil in a non-stick pan over medium heat. Once shimmering, carefully add the breaded goat cheese rounds. Cook for 2-3 minutes per side, until golden brown and slightly softened in the center. Do not overcrowd the pan; cook in batches if necessary. Remove and drain on a paper towel-lined plate.

In a large salad bowl, combine 5 oz mixed greens, 1 thinly sliced apple, 1/4 cup dried cranberries, and 1/4 thinly sliced red onion.

Drizzle about half of the balsamic vinaigrette over the salad greens and toss gently to coat. Add more dressing to taste if desired.

Divide the dressed salad among four plates. Top each serving with 2-3 warm goat cheese medallions and a sprinkle of the candied pecans. Serve immediately for the best warm and crisp texture.