Pomegranate, Pear, Pecan, & Brie Salad ~ AKA, Thanksgiving Salad

FOR THE BALSAMIC VINAIGRETTE:

extra-virgin olive oil

good-quality balsamic vinegar

Dijon mustard

honey

lemon juice

garlic, pressed or finely minced

salt, plus additional to taste

Freshly ground black pepper,

FOR THE SALAD:

medium (ripe, yet firm) D'Anjou pears, thinly sliced

Juice of 1/2 lemon (more, as needed)

salad greens (such as spring mix, with or without baby spinach)

Brie, thinly sliced and cut into 1-inch pieces

Seeds from 1 large pomegranate

pecan halves, toasted