In a large salad bowl, combine about 6 cups of pre-washed mixed spring greens and 1 to 2 cups of fresh mandarin orange segments.

Scatter ½ to 1 cup of pomegranate seeds across the greens.

Crumble 4 ounces of block feta cheese over the salad mixture and sprinkle in ½ cup of chopped candied pecans.

In a separate small bowl, whisk together ¼ cup of olive oil, 2 tablespoons of honey, 1 tablespoon of Dijon mustard, and 2 tablespoons of apple cider vinegar.

Add in 1 finely minced shallot and season with a pinch of salt and pepper; whisk until smooth.

Drizzle dressing over the salad mixture and gently toss to coat.

Serve immediately to preserve the crispness of the greens.