In a small bowl or a jar with a tight-fitting lid, combine the extra virgin olive oil, balsamic vinegar, cranberry sauce, and Dijon mustard.

Whisk vigorously or shake the jar until the dressing is well combined and emulsified. Season with salt and pepper to taste. Set aside.

Place the pecan halves in a small, dry skillet over medium heat. Toast for 3-5 minutes, stirring frequently, until they are fragrant and lightly browned. Remove from the skillet immediately to cool.

To create the bell pepper bow, slice the top and bottom off the red bell pepper. Make a single vertical slit and open it up, laying it flat. Remove seeds and white pith. Using a small, sharp knife, cut out two bow loop shapes and two thin ribbon strips.

On a large, round serving platter, arrange the mixed greens in a circle to form a wreath shape, leaving the center of the platter empty.

Artfully scatter the halved cherry tomatoes, small mozzarella balls, and toasted pecans over the bed of greens.

Sprinkle the pomegranate arils generously all over the salad, allowing them to look like festive red ornaments.

Tuck the small sprigs of fresh rosemary into the greens at various points for extra aroma and a pine-like appearance.

Carefully place the bell pepper bow pieces at the bottom of the wreath to complete the look.

Just before serving, drizzle the Cranberry-Balsamic Vinaigrette over the salad, or serve it in a small pitcher on the side for guests to add themselves.