In a small bowl, whisk together the yogourt, vinegar, olive oil, honey and season with sea salt and fresh pepper to taste. Set aside.
Separate the romaine lettuce leaves, wash and dry them really well. Cut the larger leaves down the middle and arrange all the romaine lettuce lengthwise on plates or a platter.
Top the romaine leaves with the sliced shallots and radishes, diced apple, crumbled feta cheese and the nuts. Spoon the dressing across and over the salad; serve with the remaining dressing on the side.
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