Mix together the vinaigrette-- stir together the honey or maple syrup, pinch of salt and the vinegar and then slowly drizzle in the oil while whisking. Taste occasionally to adjust balance. Typically, a vinaigrette has 1 part vinegar to 3 or 4 parts oil.
Toss the kale in the dressing and squeeze and knead it in. Allow to rest in the fridge for at least 20 minutes (or up to an hour) or so while you make the apples.
Bring the sugar and the water to a boil, whisking or shaking the pan, and then let it alone over medium heat to develop some caramel color (about 5 minutes.) Shake the pan occasionally.
Add the vanilla and white wine to the caramel, and then add in apples and toss to coat. Allow the apples to poach in the liquid, about 10 minutes, until the sauce is almost totally reduced and the apples can be easily pierced with a fork.
Toss the salad and add in the cheese and the almonds, and serve each plate with a few slices of caramel apple on top.