Fall Cabbage Salad - Kidney Kitchen

Ingredients

• 1 small (20 grams) shallot, finely chopped
• 1 medium egg
• 1 teaspoon Dijon mustard
• 1 teaspoon maple syrup
• 1 tablespoon apple cider vinegar
• ⅓ – ½ cup grapeseed oil
• 4 ½ cups (255 grams) mixed cabbage, finely shredded
• 2 small (105 grams) golden delicious apples, diced
• 2 small (100 grams) plums, pitted and sliced
• ½ small (35 grams) red onion, thinly sliced
• ⅓ cup (57 grams) hearts of palm, sliced
• ⅔ cup dill, finely chopped
• ½ cup dried cranberries
• 1 pinch black pepper, freshly ground
• ⅓ cup (50 grams) hazelnuts, raw, pre-toasted in a dry skillet
• ¼ cup creme fraiche (optional, not included in nutrient analysis)