Whisk the apple cider vinegar, whole grain mustard, and maple syrup together. Whisk the 3 Tbsp. olive oil, salt, and pepper until combined. Add the golden raisins to the dressing to soften them and help absorb some of the flavor.
Heat a medium sauté pan over medium heat and toast the almonds until slightly golden brown. Set aside.
In the same pan heat the remaining 1 Tbsp. olive oil. Add the sliced shallots and sauté until fragrant, about 2 minutes.
Add the sliced apples and warm through, about 1 minutes. You don't want to overcook the apples because they will lose their crispness.
In a large bowl, add the salad greens and toss with the vinaigrette. Top with the golden raisins, apples and shallots, almonds, and shaved pecorino romano cheese. Season again with salt and pepper again if needed.
Notes
Different varieties of apples you can use with this recipe