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Make dressing: Combine apple cider vinegar, ginger, honey, mustard, salt, and pepper in a jar with a tight-fitting lid. Shake until honey dissolves and ingredients are well combined. Add oil and shake vigorously to mix well. In a bowl, toss kale with 3 tbsp. vinaigrette until leaves are coated evenly. Cover and leave at room temperature, at least 30 minutes and up to 4 hours. Just before serving, add butter lettuce, romaine, and apple slices and toss gently. Scatter with shaved cheese. Make ahead: Dressing, up to 2 weeks ahead, chilled; other ingredients can be prepped several hours ahead and chilled separately (toss apples or pears with a little lemon juice to prevent browning). VARIATIONS Fall Greens and Pear Salad: Replace the apples with 2 large or 3 small sliced and cored pears, the kale with radicchio, and the cheddar cheese with 6 oz. crumbled fresh goat cheese. Fall Greens and Orange Salad: Replace apples with segments from 3 large oranges and sub in arugula for the kale. Replace cheddar with 1 cup shaved pecorino or parmesan cheese.
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Pump-action spinner — dry greens, spin herbs, drain pasta
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Peel, core, and spiral-slice apples in seconds — pie prep
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