In a small skillet, combine the pecan halves, sugar, water, and pinch of salt. Heat over medium-low heat, stirring constantly, until the sugar melts and coats the pecans, and the water evaporates. This will take about 5-7 minutes. Be careful not to burn them. Transfer the candied pecans to a small plate or parchment paper to cool and crisp up. They will harden as they cool.

In a small bowl, whisk together the balsamic vinegar, Dijon mustard, honey, salt, and pepper. Slowly drizzle in the extra virgin olive oil while whisking constantly until the vinaigrette is emulsified and well combined. Set aside.

Preheat your oven to 375°F (190°C) or prepare a small skillet on medium heat. Place the panko breadcrumbs on a small plate. Gently press each goat cheese medallion into the breadcrumbs to coat both sides.

If baking: Place coated goat cheese medallions on a small, parchment-lined baking sheet. Bake for 5-7 minutes, or until just warm and slightly softened. If pan-frying: Heat 1 tbsp olive oil in a small skillet over medium heat. Carefully place the coated goat cheese medallions in the hot oil. Cook for 2-3 minutes per side, until golden brown and warm through. Remove and set aside.

In a large mixing bowl, combine the baby spinach, dried cranberries, and thinly sliced red onion.

Drizzle about half of the balsamic vinaigrette over the salad ingredients. Toss gently to ensure the spinach is lightly coated. Add more vinaigrette to taste, if desired.

Divide the dressed spinach salad among individual serving plates. Top each salad with the warm goat cheese medallions and sprinkle with the cooled candied pecans. Serve immediately.