Make the balsamic vinaigrette by whisking the olive oil, balsamic vinegar, dijon mustard, honey, minced garlic, sea salt and freshly cracked pepper, to taste, together until well combined. Set aside to allow flavors to mingle.Side Note: We like a very tangy vinaigrette, if you don't, add an additional 1-2 tablespoons olive oil, to taste.
Make the salad by placing 4-5 leaves of butter leaf lettuce on each plate then top with thinly sliced apple, blue cheese crumbles and candied pecans.
Drizzle with some well whisked balsamic vinaigrette then season with lots of freshly cracked black pepper, to taste.
Serve immediately with more vinaigrette on the side. Enjoy.