Massaged Kale Salad with Apples, Goat Cheese, and Maple Vinaigrette

Step 1

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.

Step 2

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.

Step 3

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.

Step 4

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.

Step 5

Serve immediately for best results.