6 ounces lettuce, washed and torn

1 apple, thinly sliced (Fuji preferred)

½ cup pecan halves

¼ cup plus 2 tablespoons shredded mozzarella

¼ cup plus 2 tablespoons apple cider vinegar

¼ cup olive oil (regular or extra virgin)

3 tablespoons pure maple syrup

1/8 teaspoon black pepper

1/8 teaspoon garlic powder

2 sprinkles salt

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In a small bowl or jar, whisk together apple cider vinegar, olive oil, maple syrup, black pepper, garlic powder, and salt until well combined to make the vinaigrette.
In a large salad bowl, combine lettuce, sliced apple, pecans, and shredded mozzarella.
Drizzle the maple vinaigrette over the salad and toss gently to coat all ingredients evenly.
Serve immediately, or chill briefly for a refreshing, cool salad.

Swap mozzarella for goat cheese or feta for a tangier flavor.

Add dried cranberries or raisins for extra sweetness.

Toast the pecans lightly to enhance their nutty flavor.

Use mixed greens, arugula, or spinach instead of lettuce for a different base.

Sprinkle with cinnamon or nutmeg in the dressing for a fall-inspired twist.