Pomegranate, Pear and Spiced Pecan Salad with Pecorino Romano

1 Tbsp maple sugar
1/2 tsp sea salt
1 1/2 tsp cinnamon
1 tsp cardamom
1/2 tsp nutmeg
1/4 tsp ground chipotle powder
Dressing:
1 Tbsp olive oil
1 Tbsp  riesling vinegar
1 Tbsp balsamic vinegar
1 Tbsp pomegranate juice
1 tsp dijon
1 Tbsp maple syrup
1 tsp dried thyme
sea salt and freshly ground black pepper to taste

5 cups mixed flavorful greens such as arugula, mizuna and dandilion
1/4 cup thinly sliced shallots
2 D'anjou pear, sliced
seeds of one pomegranate
1 1/2 oz pecorino romano, shaved




Preheat the oven to 375 degrees. Line a baking sheet with foil, and spray with nonstick spray. Toss pecans with maple syrup, sugar, sea salt , spices, and chipotle and spread out on the sheet. Roast in the oven until fragrant and starting to brown, about 7-10 minutes. Remove from the oven and let cool. Meanwhile, whisk dressing ingredients together in a small bowl. Combine greens, shallots, pears and pomagranate seeds in a large bowl, pour dressing over, and toss with hands to coat. Divide salad between 3 plates and top with toasted seeds and cheese.