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.
If the radishes are small, just cut them in half, then thinly slice.