In a small skillet over medium heat, combine the brown sugar, cinnamon, sea salt, vanilla extract, and water. Stir until it starts to bubble, about 2 minutes.

Add the pecans to the skillet and stir for about 3 minutes, ensuring they are well coated. Be careful not to burn.

Transfer the candied pecans to parchment paper, let cool, then break into smaller pieces.

In a bowl, whisk together balsamic vinegar, honey, mustard, sea salt, black pepper, and minced garlic. Slowly add olive oil while whisking until combined.

Place mixed baby greens in a large bowl. Layer sliced pear, dried cherries, candied pecans, and feta cheese on top.

Drizzle balsamic vinaigrette over the salad, gently toss to combine and serve.