Preheat your oven to 375°F (190°C). In a mixing bowl, combine walnuts, pumpkin seeds, honey, a pinch of chipotle powder, and a sprinkle of salt. Spread the mixture evenly on a baking sheet lined with parchment paper. Bake for about 15 minutes until fragrant, stirring halfway through. Cool before adding to the salad.

In a small jar or bowl, whisk together ½ cup of olive oil, balsamic vinegar, Dijon mustard, honey, and fig preserves. Add the juice and zest of one orange, then shake or whisk until emulsified. Set aside to allow flavors to meld.

Wash and dry mixed greens and curly endive, then chop and place in a salad bowl. Chop apples or pears into bite-sized pieces, keeping skins on. Slice avocados just before serving.

Gently combine the chopped greens, fruits, cooled candied nuts, and pomegranate seeds in the salad bowl. Crumble in cheese and toss lightly.

Drizzle the honey mustard dressing over the salad and toss gently to coat. Adjust dressing to taste.

Transfer salad to a serving platter and garnish with reserved cheese and optional chili flakes. Serve immediately.