Place your clean lettuce in a bowl. Rinse and dry your apple and slice it up into the salad. (You can leave the skin on the apple.)
Add your pecans and shredded mozzarella to the salad.
To make the dressing, add all the maple vinaigrette ingredients to a small plastic container or bowl and whisk to combine.
Add some dressing to your salad to taste. Store leftover dressing in a sealed container at room temperature for a couple days, or in the refrigerator for longer storage. You will need to whisk it to re-combine when you use it again.
For a single, large serving: Use half a 6-ounce bag of lettuce, half an apple (I usually eat the other half with my meal), ¼ cup pecan halves, and 3 tablespoons shredded mozzarella. Make the full amount of maple vinaigrette and use what you need, saving the leftover salad dressing for next time.