1. Prepare the Salad Base: Start by washing and thoroughly drying your romaine lettuce. Chop it into bite-sized pieces and place it in a large salad bowl. Ensure the lettuce is very dry to prevent a watery dressing.

2. Dice the Apples: Core your apples and dice them into small, uniform pieces. If you’re not serving immediately, you can toss them with a squeeze of lemon juice to prevent browning, though for a quick assembly, it’s often not necessary. Add the diced apples to the bowl with the lettuce.

3. Add the Dried Cranberries and Pecans: Sprinkle the dried cranberries and toasted pecan halves or pieces over the lettuce and apples. If using, add the crumbled feta cheese at this stage as well.

4. Whisk the Dressing Ingredients: In a small bowl or a jar with a tight-fitting lid, combine the olive oil, apple cider vinegar, honey (or maple syrup), Dijon mustard, salt, and black pepper.

5. Emulsify the Dressing: Whisk vigorously with a fork or close the jar and shake well until all the ingredients are thoroughly combined and the dressing appears slightly creamy and emulsified. Taste and adjust seasoning if needed – you might want a little more honey for sweetness or a pinch more salt.

6. Dress and Toss: Just before serving, pour the dressing over the salad ingredients in the large bowl. Gently toss everything together until the lettuce, apples, cranberries, and pecans are evenly coated with the dressing. Avoid over-tossing, which can bruise the lettuce.

7. Serve Immediately: Transfer the dressed salad to individual plates or a serving platter and enjoy! The crispness of the apples and lettuce is best when fresh.