Heat olive oil in a large skillet over medium heat. Place the fennel wedges cut-side down and cook for 4–5 minutes per side until deeply golden and caramelized. Season lightly with salt and pepper, then transfer to a plate to cool slightly.

Kitchen Technique: Avoid moving the fennel too often. Allowing it to sit undisturbed creates rich caramelization and develops its natural sweetness.

Heat olive oil in a small skillet over medium heat. Add the panko breadcrumbs, nutritional yeast, garlic powder, and a pinch of salt. Cook, stirring frequently, until the breadcrumbs are evenly golden and crisp.

Kitchen Tip: Remove the breadcrumbs from the pan immediately after toasting—they'll continue browning from the residual heat.

In a small bowl, whisk together the vegan mayonnaise, Dijon mustard, lemon juice, lemon zest, coconut sugar, olive oil, salt, and black pepper until smooth and creamy.

Kitchen Technique: Whisking the dressing vigorously creates a stable emulsion that coats every leaf evenly without separating.

Arrange the mixed greens on a large serving platter. Top with the seared fennel, sliced pears, tomatoes, and fresh basil leaves. Drizzle generously with the lemon Dijon dressing.

Kitchen Tip: Assemble the salad just before serving to keep the greens crisp and fresh.

Sprinkle the toasted nutritional yeast panko over the salad just before serving. Finish with cracked black pepper, extra basil, a squeeze of fresh lemon, and a drizzle of olive oil if desired.

Serve immediately.