In a medium mixing bowl, combine shallots, vinegar and Dijon mustard; let stand for 20 minutes. Whisk in honey and garlic, then slowly drizzle in olive oil while rapidly whisking. Season with salt and pepper to taste. Set aside and chill in refrigerator.

In a large bowl, toss mixed baby greens, apples, celery, pecans and Blue cheese. Toss with Balsamic Vinaigrette just before serving.