In a medium bowl or jar, combine the vinaigrette ingredients: fresh orange juice, champagne vinegar, Dijon mustard, honey, and minced shallot. Pour in the olive oil, then season with salt and black pepper. Whisk or shake until smoothly blended and emulsified.

Spread out the salad greens on a large serving platter or salad bowl. Make sure they are washed, dried, and crisp.

Evenly distribute the salad toppings over the greens, starting with the orange segments, followed by apple slices, pomegranate arils, dried cranberries, crumbled feta, and toasted pecans.

Before serving, drizzle the vinaigrette over the salad or serve it on the side.