In a small bowl, combine the red wine vinegar, honey, Dijon mustard, salt, and dried rosemary.
Whisk in the olive oil until the dressing is well emulsified. Taste and adjust the seasonings if needed. Set the vinaigrette aside.
Assemble the Salad
In a large salad bowl, add the mixed baby greens as the base.
Arrange the pear slices on top of the greens.
Sprinkle the chopped pecans, raisins, and crumbled goat cheese evenly over the pears and greens.
Drizzle the prepared red wine vinaigrette over the salad. Start with a portion of the dressing and add more as desired.
Gently toss the salad ingredients together and serve.
Notes
Add a bit of lemon juice to the pear slices to preserve them longer.
The dressing can be made ahead of time and kept for 1 week in the fridge.
If you'll want to save some of the salad for later, leave the dressing off and pour over individual bowls. Salad with dressing on it already does not store well.