Combine the lettuce, pecan halves, cranberries and apples in a serving bowl. Add desired amount of Sweet Dijon Vinaigrette, tossing gently to coat. Serve immediately.
Combine the vinegar and sugar in a small saucepan. Bring the mixture to a boil over medium-high heat. Reduce the heat and simmer, stirring occasionally, until the sugar dissolves, about 2 minutes. Remove the pan from the heat and cool. Add the oil and Dijon mustard, whisking until combined. Cover and refrigerate for up to 2 weeks.
Recipe courtesy of Paula Deen