In a small jar or bowl, whisk together the extra virgin olive oil, balsamic vinegar, honey, salt, and black pepper. Continue mixing until the dressing is emulsified and smooth. Set this aside at room temperature so the flavors can meld while you assemble the rest of the ingredients.
Wash the mixed greens thoroughly and pat them dry with a paper towel or use a salad spinner. Slice the pears into thin segments, removing the core. If you are not serving the salad immediately, toss the pear slices in a little lemon juice to prevent them from browning too quickly.
Place the dried greens in a large decorative serving bowl. Arrange the pear slices in a circular pattern or gently toss them through the leaves. Scatter the pomegranate seeds evenly across the top to create those beautiful pops of red color that define this holiday dish.
Sprinkle the crumbled feta cheese and candied pecans over the salad. Just before you are ready to sit down for dinner, drizzle the balsamic dressing over the top. Use salad tongs to gently toss everything together, ensuring the leaves are lightly coated without being weighed down.
