Kale Apple Salad

Ingredients

• 2 tablespoons apricot preserves
• 1 teaspoon Dijon mustard
• 1 tablespoon apple cider vinegar
• 1/4 cup extra virgin olive oil
• salt and freshly ground black pepper
• 1 bunch Italian Kale (sliced crosswise into very thin ribbons (~1/4-inch))
• fine salt
• 1 apple (cored and thinly sliced (I used an Opal apple, but any crispy sweet-tart apple will do))
• 1/4 cup toasted hazelnuts (coarsely chopped)
• 1 ounce Pecorino Romano (thinly shaved)

Instructions

1. 1

   To make the vinaigrette: whisk together preserves, mustard and vinegar in a small bowl. Add olive oil in a steady stream, whisking constantly until emulsified. Season to taste with salt and pepper.

2. 2

   For the salad: place kale ribbons into a serving bowl; sprinkle lightly with salt and massage until kale is bright green and tender, about 1 minute. Pour vinaigrette over and toss to evenly coat kale. Serve sprinkled with Pecorino Romano shavings and chopped hazelnuts.