Kale Apple Salad with Cider Mustard Vinaigrette

makes 4-6 servings

Ingredients

1/3 cup of olive oil
1 1/2 tbsps Dijon mustard
1 1/2 tbsps apple cider
1 tbsp apple cider vinegar
1 tbsp fig preserves
pinch of salt and pepper
2 bunches of lacinato kale
1 Honeycrisp apple, sliced
3/4 cup candied walnuts
Hidden Springs Driftless cheese (can sub feta)

Candied Walnuts

3 tbsp brown sugar
1 tbsp maple syrup
1 tbsp unsalted butter
1/2 tsp cinnamon
1/2 tsp nutmeg
1/4 tsp salt
1/4 tsp vanilla
1/2 tbsp water
1 1/2 cups walnuts

Directions

For the dressing: In a small bowl, whisk together the olive oil, mustard, apple cider, apple cider vinegar, fig preserves, salt and pepper. Set aside.

Assemble the salad in a large bowl. Add dressing right before serving.

For the candied walnuts: In a small sauce pan, over medium heat, combine the sugar, maple syrup, butter, cinnamon, nutmeg, salt, vanilla, and water. Bring to a slight boil.

Add pecans and stir constantly for about 2 minutes. The pecans are done when they look glossy.

Place pecans on a baking sheet lined with parchment paper.

Let cool and then break apart