Toast the Pecans: Place a dry, medium-sized frying pan over a medium heat. Add the chopped pecans and toast for 3-5 minutes, shaking the pan frequently until they are fragrant and slightly darkened in colour. Be sure to watch them closely as they can burn quickly. Once toasted, remove them from the pan immediately and set them aside to cool completely.

Prepare the Greens: Gently wash and dry your salad leaves. A salad spinner is excellent for this. Place the dry leaves in a large salad bowl.

Slice the Onion: Using a sharp knife or a mandoline, slice the red onion as thinly as you possibly can. Thinner slices will give you a mild onion flavour without overpowering the other ingredients.

Make the Vinaigrette: I find that the best way to make a dressing is to combine all the ingredients in a clean jam jar. Add the extra virgin olive oil, fresh clementine juice, maple syrup, Dijon mustard, salt, and pepper to the jar. Screw the lid on tightly and shake vigorously for about 30 seconds until the dressing is creamy and well emulsified. Taste and adjust the seasoning if needed.

Assemble the Salad: Just before you are ready to serve, add the cooled toasted pecans, most of the pomegranate seeds (save a few for garnish), the thinly sliced red onion, and most of the crumbled feta to the salad bowl with the greens.

Dress and Serve: Give the dressing one last shake. Pour about two-thirds of the dressing over the salad and gently toss everything together using your hands or salad servers until all the leaves are lightly coated. Transfer to a serving platter, garnish with the remaining pomegranate seeds and feta, and serve immediately.