Kale Salad with Mustard Vinaigrette - edible Southeastern Massachusetts

Ingredients

• 1 1/2 tablespoons cider vinegar
• 1 1/2 teaspoons Dijon mustard
• 1 tablespoon maple syrup
• 1 1/2 teaspoon kosher or sea salt
• freshly ground pepper
• 1/4 cup extra-virgin olive oil
• 1 large bunch kale
• 1/4 cup sweetened dried cranberries
• 1 small apple, cored and diced
• 2 ounces goat cheese, crumbled
• 1/2 cup croutons, or lightly toasted nuts, or sunflower seeds