Autumn Kale and Apple Salad

Ingredients

• 1/3 cup olive oil
• 3 Tbsp balsamic vinegar
• 2 Tbsp mayonnaise
• 1/2 Tbsp Dijon mustard
• 1 clove garlic, minced
• 1/2 tsp dried basil
• 1/4 tsp salt
• Freshly cracked pepper
• 1/2 cup walnuts, chopped
• 1/2 Tbsp butter
• 2 Tbsp brown sugar
• 1 pinch salt
• 8 oz. torn kale leaves
• 1 apple
• 2 Tbsp crumbled blue cheese

Directions

1. Start with the balsamic vinaigrette so it has a little time to settle in. Put the olive oil, balsamic vinegar, mayonnaise, Dijon, minced garlic, dried basil, salt, and freshly cracked pepper in a jar, bowl, or blender. Shake the closed jar, whisk it in the bowl, or blend it until creamy and smooth. Put the dressing to the side.
2. For the candied walnuts, place the butter, brown sugar, and a pinch of salt in a small non-stick skillet. Warm it over medium heat, stirring as it goes, until the sugar just starts to melt and bubble at the edges, about 1 minute.
3. Stir the chopped walnuts into the skillet, coating them in the partially melted sugar. Cook over medium heat, giving the mixture a stir every 10-15 seconds, until the brown sugar is fully melted, shiny rather than gritty, and clinging to the walnuts.
4. Take the skillet off the heat right away and transfer the hot candied walnuts to a piece of parchment. Spread them into a single layer and leave them to cool, about 10 minutes.
5. Place the torn kale leaves in a large bowl. Pour in about 2 Tbsp of the balsamic vinaigrette, then work the dressing into the kale with your hands for about 2 minutes. The kale should soften and shrink to about 1/2 the volume.
6. Slice the apple into 4 quarters, then trim the core from each section. Cut each quarter into thin slices.
7. Portion the massaged kale onto 4 plates. Top each salad with apple slices, 1 tablespoon or 2 of candied walnuts, and about 1/2 Tbsp blue cheese. Finish with a small drizzle of additional balsamic vinaigrette, then serve.