1.) Mix all ingredients together, except the pecans, in a small bowl. Whisk together until combined.  Set aside.

2.) Place the Pecan halves in a large skillet, over medium/high heat, stirring/flipping them around every 15 seconds or so for 2-3 minutes, or until you start to SMELL toasted pecans (careful not to let any of them get BURNT/blackened though!).  As soon as pecans are toasted (remember, you’ll smell toasted pecans!), drizzle in your sweetener/water mixture the pecans &  stir to coat each pecan.  Continue to cook for ONLY 15 SECONDS!   Remove from heat immediately (so they don’t burn!), and dump glazed pecans onto parchment paper to cool. Spread the pecans out,  seperating each one so that they don’t all stick together as they cool. The glazed pecans will look wet at first, but will crisp up like candy very quickly after this.   Let pecans cool ideally for 1-2 hours  (they should be crisp enough though within 20 minutes if you’re in a rush!).

3.) If you’re making these a day or more head of time, then store cooled glazed pecans in an airtight container at room temperature.

For the Salad:

1.) Place mixed greens in a large salad mixing bowl.  Sprinkle in glazed pecans, goat cheese, and thinly sliced pears (& dried cherries if you choose to add).  If you are making this more than 30 minutes before eating, then wait to add the pears until closer to eating (so they don’t get soggy and brown!).

2.) Make the Vinaigrette.  Add all ingredients into a bowl and whisk vigorously until oil is no longer seperated from vinegar and syrup.   Set aside (or refrigerate) until you are ready to eat the salad.    Dress the salad either RIGHT before serving or leave the dressing on the side for individuals to add as they’re served.  🙂 The salad does taste exceptionally delicious, if you add the dressing and gently toss right before eating though!  Be warned though, you might not need ALL the dressing, so just add bits at a time and toss to your personal PREFERENCE!