Line a small baking sheet with parchment paper. In a small saucepan over medium-low heat, combine pecan halves, maple syrup, and sea salt. Stir continuously for 3-5 minutes until the pecans are glossy and the syrup has mostly evaporated and coats the nuts.

Spread the candied pecans in a single layer on the prepared baking sheet. Allow them to cool completely, about 10-15 minutes, until crisp. Once cool, roughly chop some if desired or leave whole.

In a small mixing bowl, whisk together balsamic vinegar, honey, Dijon mustard, minced garlic, salt, and pepper.

Slowly drizzle in the extra virgin olive oil while continuously whisking until the dressing is emulsified and well combined. Taste and adjust seasonings if necessary.

Carefully slice the chilled goat cheese log into 4-6 equal medallions (about 1/2 to 3/4 inch thick).

Spread the panko breadcrumbs on a shallow plate. Gently press each goat cheese medallion into the breadcrumbs, coating both sides evenly.

Heat 1 tablespoon of olive oil in a small skillet over medium heat. Once hot, carefully place the breaded goat cheese medallions into the skillet. Cook for 2-3 minutes per side, until golden brown and just beginning to soften in the center. Be gentle as the cheese will be warm and delicate.

In a large mixing bowl, combine the mixed greens, thinly sliced pear, and dried cranberries.

Drizzle about half of the vinaigrette over the salad ingredients. Gently toss to coat the greens, pear, and cranberries. Add more vinaigrette to taste, if desired, reserving some for serving if preferred.

Divide the dressed salad equally among two serving plates. Carefully place 2-3 warm goat cheese medallions on top of each salad. Sprinkle with the cooled candied pecans. Serve immediately.