1. In a small skillet over medium heat, combine the brown sugar, cinnamon, sea salt, vanilla extract, and water. Stir the mixture until it starts to bubble, about 2 minutes.

2. Add the pecans to the skillet and stir for about 3 minutes, ensuring the pecans are well coated with the brown sugar mixture. The mixture should be fragrant, but take care not to burn it.

3. Transfer the candied pecans to a sheet of parchment paper and spread them out in an even layer. Let them cool, then break them into smaller pieces.

4. In a small bowl, whisk together the balsamic vinegar, honey, mustard, sea salt, black pepper, and minced garlic. Slowly add the olive oil while whisking until the dressing is well combined. Store in a jar in the refrigerator until ready to use, and shake well before using.

5. Place the mixed baby greens in a large bowl. Layer the sliced pear, dried cherries, candied pecans, and crumbled feta cheese on top.

6. Drizzle the balsamic vinaigrette over the salad, then gently toss to combine and evenly coat all the ingredients with the dressing. Serve and enjoy!