Spring Apple and Fennel Salad with Dijon Vinaigrette

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Salad:

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

Apple Cider Vinaigrette:

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