Kale, Apple and Walnut Salad with Mustard Vinaigrette

A complex salad makes a great lunch or light dinner and can be paired with additional protein for a hardier meal. Home-made dressing is worth it and can hold well for around a week in the refrigerator.

This recipes ingredients are taken directly from budgetbytes, with tweaking of the instructions. I feel that a proper vinaigrette is best made by hand with a bowl and whisk (versus the blender or food processor).

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Kale, Apple and Walnut Salad with Mustard Vinaigrette

• 1/3 cup olive oil 

• 1/4 cup apple cider vinegar 

• 2 clove garlic 

• 1 1/2 Tbsp Dijon mustard 

• 1/4 tsp kosher salt 

• 10-15 cranks freshly cracked pepper

• 4 generous handful of organic baby kale for 4 servings

• 1 medium granny smith apple, cut into thick wedges vertically with an apple corer and then cut each into 4 pieces

• 1/4-1/3 cup golden raisins 

• 1/2 cup chopped walnut or pecan halves, toasted

Rinse the kale well in a colander under cool running water. Dry well in a salad spinner.

Mince garlic. Add salt to the garlic and continue work with the knife to create a paste. Add apple cider vinegar and Dijon mustard and mix well. Gradually add olive oil in a fine stream, whisking the entire time until an emulsion forms. Taste as you go. Add freshly ground pepper.

Mix kale with apples, walnuts, and raisins. Drizzle dressing over the salad, enough to coat.