Heat a Tablespoon of olive oil in a skillet over medium heat. Add the thinly sliced onion, toss to coat, and cook for 30-40 minutes, or until the onion is soft and caramel brown. Set onions aside on a plate.
In a dry skillet over medium high heat, toast the pecans for 5-7 minutes or until slightly browned and fragrant. Remove from heat.
Toss together the greens, caramelized onions, pecans, pear, grapes, cranberries and goat cheese.
To make the vinaigrette, place all ingredients but the olive oil in a jelly jar, seal, and shake until well combined. Add the oil and shake again until smooth.
Serve salad with vinaigrette.