Whisk together the extra virgin olive oil, white balsamic vinegar and maple syrup together well. Add the ginger (a little at a time), tasting as you go. Stir in the red onion and add about half of the salt, then whisk together until all of the ingredients are emulsified. Taste test the vinaigrette and add more ginger, onion and salt according to your preference. Add fresh ground pepper to taste.
Transfer the salad greens to a bowl. Chop half of the apple and half of the paper lengthwise into roughly 1/2” wide pieces, and set aside with the cheese and the pecans. Toss the salad with a light coating of the vinaigrette. Add salt and pepper to taste and toss again.
Arrange the apple and pear slices over the salad and crumble the pecans on top. Garnish with the grated cheese. Enjoy!
