In a large mixing bowl, combine the olive oil, vinegar, salt, black pepper, and dijon mustard. Whisk well to incorporate.
Add the spring mix to the large mixing bowl and gently toss.
Plate the spring mix onto 4 salad plates. Evenly divide the diced apple, bleu cheese, and candied pecans between the 4 plates.
Drizzle the balsamic glaze over each plate and serve.