1. Place the walnuts in a dry skillet over medium-low heat. Toast for 3–4 minutes, stirring frequently, until fragrant and lightly golden. Remove from the heat and let them cool slightly.

2. Add the soft goat cheese, Greek yogurt, olive oil, lemon juice, and honey to a food processor. Blend for 1–2 minutes until smooth, creamy, and fluffy. Add water, 1 tablespoon at a time, if needed until the mixture reaches a light, spreadable consistency.

3. In a small bowl or jar, whisk together the olive oil, lemon juice, honey, Dijon mustard, apple cider vinegar, salt, and black pepper until smooth and emulsified. Taste and adjust the seasoning if needed.

4. Wash the pear and apple, then slice them thinly. Toss the slices gently with a small splash of fresh lemon juice to help slow browning and keep the fruit looking fresh.

5. Arrange the mixed greens or baby spinach on a large serving platter or place them in a large salad bowl.

6. Add the sliced pear, apple, dried cranberries, toasted walnuts, and crumbled goat cheese, distributing the ingredients evenly throughout the salad.

7. Spoon small dollops of whipped goat cheese over the salad so that creamy bites are distributed throughout. Alternatively, spread the whipped goat cheese onto the serving platter first and arrange the greens and toppings around and over it.

8. Drizzle the honey Dijon dressing over the salad just before serving. Start with a moderate amount and add more according to your preference.

9. Finish with fresh parsley, a few extra dried cranberries, and some toasted walnuts for colour and crunch.

10. Gently toss the salad just before serving, or leave it layered on the platter so the fruit, whipped goat cheese, walnuts, and cranberries remain beautifully visible.