Wash lettuce in a large bowl and spin it dry using a salad spinner. Place 6 cups lettuce, loosely packed, in a medium mixing bowl. Feel free to use a packaged prepared lettuce of your choice. Set aside until needed.
for the vegetable sauté
Wash cherry tomatoes and dry them on a clean tea towel. Heat ½ tablespoon oil in a small non-stock skillet on medium-high heat.
Add cherry tomatoes and a pinch of salt. Shake the pan to create an even layer, then leave the tomatoes to sear on the pan for a couple of minutes. Shake, and sear a second time. The tomatoes are done when you notice the tomato skins have bursted. Remove from heat, and transfer into a bowl to cool.
Prepare apples by slicing into 4, removing the core, then slicing into thin wedges. Heat a medium skillet on medium-high heat with the remaining ½ tablespoon of oil. Add the prepared apples and a pinch of salt. Sear until nicely browned, a couple minutes on each side. Remove from heat and transfer into a bowl to cool.
for the vinaigrette
Simple olive oil, vinegar, salt and pepper works well for this salad. Or, you can make a vinaigrette from scratch. Refer to my recipe for Red Wine Vinaigrette.
assemble the salad
Remove the skins from the tomatoes using your fingers and discard them.
Dress the lettuce with about ¼ cup oil and vinegar, or vinaigrette. Mix gently with two large spoons, then transfer to a serving bowl.
Arrange the prepared tomatoes, apples, attractively on top of the lettuce. Pinch off pieces of goat cheese and add them on top. Drizzle more dressing on the cheese and fruit if you desire. Finish with a bit of salt and pepper.