Cook the Bacon: Heat a skillet over medium heat. Add 4 slices of thick-cut applewood bacon and cook for about 8-10 minutes, flipping until crispy. Transfer to a paper towel-lined plate.

Prepare the Vinaigrette: In a jar, combine 1/3 cup maple syrup, 3 tbsp Dijon mustard, 2 tbsp red wine vinegar, 1/4 tsp salt, and 1/8 tsp black pepper. Whisk until smooth and set aside.

Assemble the Salad: In a large bowl, combine 10 oz mixed greens, sliced honeycrisp apple, ripe pear, and sliced carrots. Add crumbled bacon and toasted pecans. Crumble in 1/3 cup blue cheese. Toss gently.

Sauté the Shallots: In the skillet with remaining bacon fat, heat over medium-low. Add diced shallots and sauté for 2-3 minutes until fragrant.

Simmer the Vinaigrette: Pour the reserved dressing into the skillet with sautéed shallots. Stir and simmer on low for 2-3 minutes until thickened.

Dress the Salad: Drizzle the vinaigrette over the salad, ensuring even coverage. Toss gently to combine and serve immediately.