Preheat the oven to 350 degrees F.
Place the almonds in a small pan. Bake, stirring occasionally, for 15 minutes, or until lightly toasted, and then cool to room temperature.
Place vinegar, mustard, honey, salt and pepper in a salad bowl and whisk to combine. Whisk in the oil.
Add the romaine, apples and almonds and toss to coat.
To serve, divide salad among 4 plates, ensuring some of the apples and almonds decorate the top.