Start by preparing the apple cider reduction. Pour 1 cup of apple cider into a small saucepan and simmer until it reduces to about 1/4 cup. Set it aside and let it cool completely. This will become the sweet, tangy base of the dressing.
While the cider cools, prepare the roasted onions. Cut the red onion into eighths, slicing through the root so the pieces stay together. Toss the onion wedges with a pinch of salt and a splash of olive oil, then roast at 450°F for 10–15 minutes, or until they are lightly browned and just softened. Let them cool slightly before adding them to the salad.
Next, prepare the fruit. Hull and slice the strawberries. Core the apples or pears, then slice and chop them into bite-sized pieces.
Once the cider reduction has cooled, make the dressing. In a small bowl, whisk together the reduced cider, Dijon mustard, and red wine vinegar. Slowly drizzle in the canola oil and olive oil while whisking until the dressing is smooth and blended. Season with salt and pepper to taste.
To assemble the salad, toss the washed and chopped greens with about half of the dressing. Divide the greens among serving plates or arrange them on a large platter.
In a separate bowl, gently toss the apples or pears, strawberries, and roasted onions with the remaining dressing. Arrange the fruit and onions over the greens, then finish with crumbled chèvre and candied pecans or walnuts.
Serve immediately and enjoy a bright, fresh salad that is perfect for summer gatherings, backyard dinners, or a light lunch.
