Preheat a dry skillet over medium heat. Add the pecans and toast, stirring frequently, until fragrant and lightly browned, 3–5 minutes. Remove from heat and let cool. Roughly chop if whole.

Prepare produce

Wash and thoroughly dry the mixed greens by spinning in a salad spinner or patting with towels. Core the apple and thinly slice (leave the skin on for color). Halve the cherry tomatoes. Thinly slice the red onion into half-moons; if raw onion is strong, soak slices in cold water for 5 minutes then drain and pat dry.

Assemble salad

In a large bowl, combine the dried cherries, sliced apple, halved tomatoes, sliced red onion, toasted pecans, and shredded mozzarella. Gently fold in the mixed greens until evenly combined. Hold chilled while you finish the dressing.

Raspberry Vinaigrette

Blend dressing

Place the raspberries, red wine vinegar, apple cider vinegar, honey (or maple), Dijon mustard, minced shallot, salt, and black pepper into a blender or food processor. Pulse or blend until mostly smooth, about 15–30 seconds.

Emulsify

With the blender running on low (or while whisking vigorously in a bowl), slowly stream in the olive oil until the dressing is emulsified and slightly thickened, about 30–60 seconds. If the dressing is too thick, add up to 1 tablespoon of water to loosen and blend again. Taste and adjust seasoning with more salt, pepper, or a teaspoon of honey if needed.

Strain (optional)

For a silky vinaigrette, press the blended dressing through a fine-mesh sieve into a jar, using the back of a spoon to help pass the seeds and pulp through. Discard seeds. Otherwise, leave as-is for a rustic dressing.

Serve

Just before serving, drizzle 3–4 tablespoons of raspberry vinaigrette over the assembled salad and toss gently to coat. Serve additional vinaigrette on the side for guests to add more as desired.