In a large bowl, combine romaine lettuce, pomegranate seeds, apples, feta cheese, onions, and pecans.

In a small bowl, whisk together vinegar, lemon juice, mustard, sugar, and garlic. Slowly whisk in both oils until dressing is emulsified. Season to taste with salt and pepper.

Before serving, drizzle about one-third of the dressing over salad. Toss carefully until salad is coated. Remaining dressing can be refrigerated and saved for your next salad.