Start by selecting a large, flat circular platter. Place a small bowl or a wide mouth jar in the very center of the plate to act as a guide. Arrange your mixed greens or baby spinach in a thick ring around the bowl, ensuring the greens are fluffy and evenly distributed to create the body of the wreath.
Carefully remove the guide bowl from the center. Scatter the halved cherry tomatoes and the mozzarella pearls over the bed of greens. Try to distribute them evenly so the red and white colors pop against the green background, much like ornaments on a Christmas tree.
Gently sprinkle the pomegranate seeds and toasted pecans over the top of the salad. The pomegranate seeds add a jewel like sparkle, while the pecans provide a necessary earthy crunch. Tuck the torn basil leaves into various spots around the ring to add extra layers of green and a fresh herbal aroma.
In a small jar, whisk together the extra virgin olive oil, salt, and pepper. Drizzle this mixture evenly over the salad ring. Just before serving, use a spoon to decoratively drizzle the thick balsamic glaze in a zig zag pattern across the wreath. This adds a sweet finish and a beautiful professional look to the dish.
