For when you want something light but nutrient dense, this is a nice change of pace from a typical green lettuce leaf salad.

Ingredients

• 2 Tbsp olive oil
• 1 ½ Tbsp apple cider vinegar
• 2 Tbsp minced shallot
• 1 tsp Dijon mustard
• 1 clove garlic, grated
• 1/4 – 1/2 tsp sea salt
• 1/4 tsp black pepper
• 4 loosely packed cups shredded kale (curly kale /1 bunch yields ~4 cups or 100 g)
• 1 medium sweet, crisp apple (such as Fuji or Honeycrisp), sliced into thin matchsticks (1 apple yields ~170 g or 2 cups)
• 1/2 cup chopped fresh parsley leaves (optional but recommended)

Instructions

1. In a medium bowl, whisk together the oil, vinegar, shallot, mustard, garlic, salt (starting with the lesser amount), and pepper.
2. Add the kale, apple, and parsley and toss to coat with the dressing. 
3. Taste and adjust, adding more salt to taste, olive oil for richness, or parsley for herbiness and to balance the vinegar.
4. Best when fresh, but leftovers will keep in a sealed container in the refrigerator for 1-2 days.