Kale Apple Salad

Ingredients

• 0.5 cups walnuts – toasted and chopped
• 3 tbsp lemon juice
• 1 tsp Dijon mustard
• 2 tsp honey
• 0.75 tsp kosher salt
• 0.25 tsp black pepper – freshly ground
• 3 tbsp extra-virgin olive oil
• 8 cups kale – ribs removed and finely shredded
• 1 small shallot – thinly sliced
• 2 medium apples – cored and thinly sliced
• 0.5 cups Parmesan cheese – shaved

Instructions

1. Toast the walnuts in a dry skillet over medium heat, stirring often, until fragrant and a shade darker, 3–5 minutes; transfer to a plate to cool.
2. In a large bowl, whisk together the lemon juice, Dijon mustard, honey, kosher salt, and black pepper. Slowly stream in the extra-virgin olive oil, whisking until emulsified.
3. Add the kale to the bowl and massage it with the dressing until slightly softened and glossy, 1–2 minutes; let stand 5–10 minutes to tenderize.
4. Add the shallot and apples to the bowl and toss to coat evenly.
5. Add the cooled toasted pieces and the Parmesan cheese, toss gently, and serve.