Place the apple cider in a small saucepan over medium heat. Bring to a boil and allow to cook for 10–12 minutes, or until the cider has reduced to approximately 2 tablespoons. The mixture will look quite runny while hot but will turn into a glaze consistency when it cools.

Place the reduced apple cider, vinegar, olive oil, maple syrup, Dijon mustard, kosher salt, cinnamon, and shallot in a jar with a tight fitting lid. Shake to combine.

Chop the apple and toss with the juice of ½ of a lemon to prevent browning.

Rinse the lettuce and spin dry in a salad spinner. Alternatively, use a clean kitchen towel to dry the leaves after rinsing. Tear the lettuce into bite size pieces.

Place the lettuce in a large bowl and top with desired amount of dressing. Toss to combine. Top with the chopped apple and pecans. Toss again to combine and serve immediately.