Ingredients

The following ingredients have 4 Servings
  • 1/4 cup extra-virgin olive oil
  • 2 tablespoons apple cider vinegar
  • 2 tablespoons pure maple syrup
  • 1 teaspoon dijon mustard
  • 1 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 1 lb. kale (stems discarded, chopped into small pieces about 5-6 cups (see notes))
  • 1 apple (cored and thinly sliced (I used Fuji))
  • 1/2 cup sliced almonds
  • 4 oz. soft goat cheese (chevre) (crumbled)
  • 1/2 cup thinly sliced red onion

Instruction

  • Wash the chopped kale well in a colander after chopping it. Drain it well, pat it dry, or use a salad spinner to get as much liquid off as possible.
  • Whisk together the extra-virgin olive oil (1/4 cup), apple cider vinegar (2 tablespoons), pure maple syrup (2 tablespoons), dijon mustard (1 teaspoon), kosher salt (1 teaspoon), and black pepper (1/4 teaspoon) in the bottom of a large bowl until thick and emulsified, about 30 seconds.
  • Add the washed and dried kale to the bowl. Use your hands to "massage" the dressing into the kale, until the kale is noticeably softer, for about one minute.
  • Add the sliced apples, sliced almonds (1/2 cup), crumbled goat cheese (4 oz.- I usually crumble mine using a fork directly into the bowl), and thinly sliced red onion (1/2 cup) to the bowl with the kale. Toss to combine.
  • Serve immediately for best results.