Winter Green Salad with Green Apple Vinaigrette

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1 small head escarole, torn into bite-sized pieces

1 Belgian endive, leaves separated

1 celery stalk, cut on the diagonal into thin slices

1 small Granny Smith apple, halved cored and thinly sliced

1 tablespoon cider vinegar

1 tablespoon white wine vinegar

1 tablespoon finely diced shallot

1/4 cup olive oil

Salt and freshly ground black pepper

Shaved Parmigiano-Reggiano, for garnish