In a glass jar or small bowl, whisk together the olive oil, apple cider vinegar, pure maple syrup, Dijon mustard, sea salt, and black pepper until completely emulsified and smooth.

Core and thinly slice the Honeycrisp and Granny Smith apples into 1/8-inch half-moons.

In a large salad bowl, combine the mixed baby greens and arugula. Scatter the sliced apples, chopped candied walnuts, and dried cranberries across the greens.

Drizzle with about half of the maple Dijon vinaigrette and toss gently to coat the leaves.

Scatter the crumbled goat cheese over the top, grind fresh black pepper, and serve immediately with remaining dressing on the side.