Spring Apple and Fennel Salad with Dijon Vinaigrette

2 Granny Smith apples, quartered and thinly sliced

2 medium fennel bulbs (about 1 pound), quartered and thinly sliced, plus 1/2 cup fennel fronds

1 cup fresh dill, picked

8 ounces radishes (watermelon or regular), quartered and sliced (see Cook’s Note)

1/2 English cucumber, quartered and sliced

1 head butter lettuce, torn in big pieces

One 4-ounce block Pecorino cheese, shaved

1/4 cup apple cider vinegar

2 teaspoons honey

1 teaspoon Dijon mustard

1/2 shallot, finely chopped

Kosher salt and freshly cracked black pepper

1/3 cup olive oil

For the salad: Place the apple, sliced fennel and fennel fronds in a large bowl. Add the dill, radish and cucumber and toss all together.
On a larger platter, layer the butter lettuce and top with the sliced veggies.
For the apple cider vinaigrette: Add the vinegar, honey, mustard, shallot, a big pinch of salt and a few grinds of pepper in a small bowl and whisk together. While whisking, slowly pour in the olive oil until fully combined. Taste and add more salt and pepper, if needed.
Drizzle the vinaigrette over the salad and top with the Pecorino.