Vinaigrette:

2 tablespoons Dijon mustard

1/4 cup white balsamic vinegar

3/4 cup extra-virgin olive oil

kosher salt, as desired

freshly ground black pepper, as desired

2 bunches Tuscan kale, cleaned, ribs removed, leaves thinly cut

1, 2.2-ounce bag dried apple chips

Method:

1.   In a small bowl, whisk Dijon, honey, white balsamic vinegar, olive oil, salt and pepper until emulsified. Alternatively, in a mason jar with a tight fitting lid, add all ingredients and shake until emulsified.

2.   In a large serving bowl, add kale tossing with just enough dressing to combine. Using clean hands, firmly massage the kale with the vinaigrette until kale has “broken down” and is limp – See kitchen note.

3.   Right before serving, garnish with apple chips. 

Kitchen Note:  Massaging kale helps to break down its sturdy texture making it easier to enjoy. For added sweetness, add honey or maple syrup starting with 1 tablespoon.