Add all ingredients to a jar with tightly fitting lid and shake.
Allow to sit at room temperature for 2-3 hours before serving if possible.
Remove garlic before serving.
For the Pecans:
Toss all ingredients together and spread in a single layer on parchment paper lined baking pan.
Bake at 350 for 10 minutes and stir. Bake another 10 minutes.
When cool pecans will need to be broken apart if any are stuck together.
For the Salad
Wash, dry and tear the lettuce. Place in one larger bowl or on individual salad plates.
Top with apple slices, pecans, goat cheese and pomegranate seeds if desired.
Top with dressing and toss.
Note: For the syrup in the dressing any type of syrup you typically use with pancakes or waffles would be good. We like cane syrup but we always have some of that on hand. This salad will serve between 2 and 4 people, depending on how large the servings are.