In a small saucepan over medium heat, combine fresh cranberries, apple cider vinegar, and honey. Cook for 5–7 minutes, stirring occasionally until the cranberries break down and the mixture slightly thickens.

Remove from heat and allow it to cool for a few minutes.

Transfer the cranberry mixture to a blender, add olive oil, Dijon mustard, salt, and pepper, and blend until smooth.

In a dry skillet over medium heat, toast the pecans for about 3–5 minutes until fragrant and lightly browned.

On a large serving plate or in a bowl, arrange a bed of salad greens. Top with sliced pears, toasted pecans, and crumbled goat cheese.

Drizzle the cranberry vinaigrette generously over the salad.

Toss the salad gently to combine all ingredients before serving.