Wash and thoroughly dry the mixed salad greens using a salad spinner or clean towels. Core and cut the tomato into wedges. Thinly slice the pear (leave the skin on for texture) and toss slices in a small bowl with a squeeze of lemon if you won't dress the salad immediately to prevent browning. Trim the fennel, remove the core if tough, and thinly slice the bulb; reserve some fronds for garnish. If using, thinly slice the red onion into half-moons and soak in cold water for 5 minutes to mellow the bite, then drain.

Toast nuts

Place the pecans (or walnuts) in a dry skillet over medium heat. Toast, stirring frequently, until fragrant and slightly darker in color, about 3–5 minutes. Watch closely so they don't burn. Remove from heat and roughly chop once cooled.

Assemble salad

In a large serving bowl, combine the dried salad greens, sliced fennel, pear slices, tomato wedges, drained red onion (if using), dried cranberries, and toasted nuts. Crumble the goat cheese over the top and toss gently to distribute, or leave loosely scattered for a more decorative presentation.

Lemon-Thyme Dressing

In a small bowl or jar with a tight-fitting lid, add the lemon juice, white wine vinegar, honey (or maple), Dijon mustard, minced garlic, lemon zest, chopped thyme leaves, salt, and pepper. Whisk briefly (or shake the jar) while slowly drizzling in the olive oil until the dressing emulsifies and becomes slightly thickened. Taste and adjust: add more honey if you prefer sweeter, more lemon for brightness, or a pinch more salt.

If making ahead, refrigerate the dressing up to 2 days. Bring to room temperature and shake or whisk again before using.

Finish & Serve

Pour about half the dressing over the assembled salad and gently toss to coat. Add more dressing a tablespoon at a time until you reach the desired level (you may not need the entire batch).

Plate the salad or leave in the serving bowl. Garnish with reserved fennel fronds, extra thyme sprigs, and a lemon wedge on the side. Serve immediately so greens remain crisp.