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In a large, heavy skillet over medium heat, gently toast pecan halves. Stir in 1 tablespoon Fustini's Pomegranate balsamic and water. Then sprinkle with sugar, simmering and stirring for an additional 2-4 minutes, until sugar is melted. Spread on a parchment to cool.
Toss spring greens with dressing and divide among 6-8 salad plates. Top each salad with 2-3 sliced beets, sprinkle with goat cheese and top with toasted pecans.
Combine olive oil, Maple balsamic, mustard and salt in a small bowl and whisk until emulsified.
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