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Dry roast pecans in a skillet over medium heat. Watch carefully, stirring occasionally. When they start to brown and smell fragrant, remove the skillet from the heat. Toss with 1 tablespoon maple syrup, sprinkle with a pinch or two of salt, if desired. Spread out on a sheet of parchment paper to cool completely.
Combine dressing ingredients in a small jar with a lid. Shake to emulsify.
Add washed and dried mixed greens in a large serving bowl. Toss with apple cubes or slices, smoked salmon chunks, cubes of cheddar cheese and maple-glazed pecans. Garnish the salad with a sprinkling of freshly snipped chives. Toss with Maple Dressing just before serving.