In a small bowl or a glass jar, combine the extra virgin olive oil, apple cider vinegar, honey, salt, and black pepper. Whisk the mixture vigorously or shake the jar until the ingredients are well emulsified and the honey is fully incorporated. Set this aside at room temperature so the flavors can meld while you prepare the rest of the salad.
Place your mixed baby greens into a large serving bowl. Carefully slice the apple into thin wedges, removing the core. If you are preparing this slightly ahead of time, you can toss the apple slices in a tiny bit of lemon juice to prevent them from browning, though the vinegar in the dressing will also help with this later.
Arrange the apple slices over the bed of greens. Sprinkle the pomegranate arils evenly across the top, followed by the candied pecans and the crumbled goat cheese. Doing this in layers ensures that every guest gets a bit of each delicious topping when they serve themselves.
Just before you are ready to serve, give the vinaigrette one last whisk. Drizzle it lightly over the salad. You can choose to toss it gently to coat every leaf or leave the toppings arranged beautifully on top for a more formal presentation. Serve immediately while the greens are crisp and fresh.
