Make the Vinaigrette: In a small bowl or jar, whisk together the extra virgin olive oil, apple cider vinegar, Dijon mustard, honey, and minced garlic (if using). Season generously with salt and pepper. Continue whisking until the dressing is emulsified and slightly thickened. According to BBC Good Food, a well-emulsified vinaigrette is key to evenly coating your greens. Set aside.

Candy the Pecans: Place a small, non-stick frying pan over a medium heat. Add the pecan halves and toast for 2-3 minutes, stirring frequently until they become fragrant. Drizzle over the maple syrup, sprinkle with cinnamon and salt, and stir continuously for another 1-2 minutes until the pecans are evenly coated and the syrup has thickened. Tip them onto a piece of baking parchment to cool completely. They will crisp up as they cool.

Prepare the Greens: Gently wash the rocket and spinach leaves and dry them thoroughly. This is a crucial step! A salad spinner is ideal for this, but you can also pat them dry carefully with a clean tea towel or kitchen paper. Wet leaves will result in a soggy salad and a diluted dressing.

Assemble the Wreath Base: Find a large, round platter or serving board. Take handfuls of the mixed rocket and spinach and arrange them in a large circle on the platter, leaving the centre empty to create the wreath shape. Build up the greens to create a bit of height and a full, leafy base.

Decorate with Cucumber and Tomatoes: Tuck the thin cucumber slices amongst the leaves around the wreath. Dot the halved cherry tomatoes around the salad like little baubles, placing some with the cut-side up for a vibrant splash of red.

Add the 'Jewels' and 'Snow': Evenly scatter the glistening pomegranate seeds and the sweet dried cranberries all over the green base. Next, crumble the feta cheese and sprinkle it over the top – this will look like a lovely dusting of festive snow on your Christmas Wreath Salad.

Add the Final Crunch: Roughly chop the cooled candied pecans and sprinkle them over the wreath. They add a wonderful texture and a warm, nutty flavour that completes the dish.

Dress and Serve: Just before you're ready to serve, give the vinaigrette one final whisk and drizzle it lightly over the entire wreath. You can also serve the remaining dressing in a small jug on the side for guests to add more if they wish. Serve immediately and enjoy the applause!