In a small bowl or jar, combine olive oil, lemon juice, Dijon mustard, salt, and pepper. Whisk or shake until well-blended.

Chop Honeycrisp and Granny Smith apples into bite-sized pieces and place in a bowl. Slice the pear and add to the apples, drizzling with lemon juice to prevent browning.

In a large mixing bowl, combine mixed greens, chopped apples, pear, and cashews. Toss gently to mix.

Right before serving, pour the dressing over the salad and toss gently to coat all ingredients.

Transfer to individual bowls or a serving platter. Garnish with extra cashews or pepper if desired. Serve immediately.