Preheat a small skillet over medium heat. Add the pecan halves and toast, stirring frequently, until fragrant and slightly darker, about 4–6 minutes. Watch closely to prevent burning. Remove the pecans to a plate to cool while you prepare the dressing.

In a small saucepan or heatproof bowl set over a pot of simmering water (double boiler) or briefly in the microwave, combine the honey, maple syrup (if using), butter, lemon juice, vanilla extract, ground cinnamon, and fine sea salt. Warm gently until the butter melts and the honey loosens into a glossy sauce, about 1–2 minutes on the stovetop or 20–30 seconds in the microwave. Stir to combine and dissolve any clumps. If the dressing is very thick, whisk in up to 2 tablespoons water, 1 tablespoon at a time, until it reaches a pourable consistency.

While the dressing is still warm, return the toasted pecans to the skillet with the neutral oil (if using) and pour 1–2 tablespoons of the warm dressing over them. Toss so the nuts are lightly glazed; this step seals in the toastiness and flavors. Remove from heat and spread the glazed pecans on a sheet of parchment to cool completely.

Prepare the fruit: rinse and dry the grapes, then remove any stems. Halve larger grapes if desired. Core the apples, then dice into 1/2-inch cubes; you may leave the skin on for color and texture or peel if you prefer a gentler mouthfeel. Place the diced apples in a large mixing bowl, then immediately toss with 1 tablespoon of the lemon juice to slow oxidation and keep the pieces bright.

Pour the remaining warm dressing over the apple cubes and grapes. Gently fold the fruit until everything is evenly coated. The warm dressing will slightly macerate the fruit, bringing out juices and creating a glossy sheen. Taste and adjust: add a pinch more salt or a grind of black pepper if you like a subtle contrast to the sweetness.

Add the cooled, glazed pecans to the bowl and gently fold to distribute. If you reserved any whole pecans for garnish, set a few aside now.

Transfer the salad to a shallow serving bowl. Dust lightly with additional ground cinnamon and, if desired, a light sprinkle of granulated sugar or powdered sugar for a frosted look. Garnish with a few fresh mint leaves and any reserved pecans. Serve at room temperature or slightly chilled.