The Best Cranberry Pecan Salad with Raw Mustard Dressing

This is based off of my step-mothers cranberry-pecan salad. It's amazing! I don't know where she originally got it, or if she made it up herself, but here's my version:
1 bag romaine, in bit sized pieces (or other desired lettuce)
1/2 cup pecans, roughly chopped
1 cup dried cranberries
1 cup clementine orange sections
1/4 - 1/2 cup red onion, thinly sliced

Toss with:
1/3 cup extra virgin olive oil
3 Tablespoons cranberry white wine vinegar or apple cider vinegar
2 tsp raw dijon mustard* or prepared dijon mustard
2 Tablespoons raw agave nectar
1/2 teaspoon salt
1 Tablespoon poppy seeds, optional

Check seasoning.

For raw dijon mustard:
Ingredients:
¼ cup organic brown mustard seeds, soaked 24 hours
1 cup raw apple cider vinegar
¾ cup hemp seeds
2 teaspoon sea salt
1 tablespoon turmeric

Preparation:
Blend in Vitamix until smooth. Store in refrigerator.

Mustard Salad

1/2 - 1 head butter lettuce, torn
1 carrot, sliced
1/2 medium zucchini, chopped
3 radishes, sliced

Toss with:
1 Tablespoon prepared yellow mustard
juice of 1/2 lemon or apple cider vinegar
1/2 teaspoon sea salt, or to taste
1 small clove garlic, minced or pressed (optional)
pinch turmeric
water, if necessary

For a richer sauce, stir in 1 Tablespoon almond butter or cashew butter.